There's not a weeknight that can't be improved by homemade pizza. But you don't need to get elbows-deep in dough-making. Melty, saucy and crisp perfection arrives fast with this quick-fix treat topped with pork and fennel sausage, cavolo nero (that's fancy for 'Italian kale'), and mozzarella. Beats delivery every time.
Preheat oven to 210°C fan-forced. Squeeze sausage meat from casings and break meat into 1–2cm pieces. Discard casings.
Tear cavolo nero leaves from their stems, discard stems and roughly tear leaves. Peel and thinly slice eschalot. Place cavalo nero, eschalot and sausage in a bowl with oil and parmesan. Season with salt and pepper and toss to coat.
Place tomatoes and garlic and herb mix in a small bowl and season to taste. Place pizza base on a lined baking tray and spread with sauce mixture. Top evenly with mozzarella and kale and sausage mixture.
Bake pizza for 17–20 minutes or until golden and cooked through.
Toss salad leaves with your favourite dressing.
Slice pizza and serve with salad on the side.