1 tbsp Napolina Olive Oil
1 red onion, finely sliced
2 tsp Napolina Balsamic Vinegar
Pinch of sugar
2 x Napolina Large Pizza Bases
¼ jar of Napolina Rustica Passata
2 Italian-style sausages, skins removed
½ tsp fennel seeds
Pinch of crushed chillies
1 ball of mozzarella
Preheat the oven to 200ºC / 180ºC fan.
Place a frying pan on a medium to low heat and add the Napolina Olive Oil. Once heated, add the red onion and sauté for 10-15 until soft and translucent.
Add a pinch of sugar and 1 teaspoon of Napolina Balsamic Vinegar. Cook for another 1-2 minutes. Take off the heat and set to one side.
Put the fennel seeds on a chopping board and place the flat side of a wide knife on top. Using the heal of your hand, bash them once to break the seeds and release their aromas and set to one side.
Take the Napolina Large Pizza Bases and spread half of the Napolina Rustica Passata on each of them.
Top the pizza bases with broken up bits of sausage meat, the caramelised red onions, fennel seeds, crushed chillies and finally torn mozzarella.
Bake in the oven for 10-12 minutes, or until the sausage meat is cooked through and the pizza is golden brown.
Top with the rocket and drizzle with the remaining Napolina Balsamic Vinegar.