Method

• 1.
  Heat the oil in a frypan over low heat. Add the onion and a pinch of salt. Cook, stirring, for 5 minutes or until softened. Add garlic and fennel seeds and cook, stirring, for 2 minutes or until fragrant. Add the mince and increase heat to high. Cook, breaking up with a wooden spoon, for 10 minutes or until browned.

• 2.
  Add the tomato paste and stir to coat, then add the sugo and oregano. Reduce heat to low and simmer, stirring occasionally, for 15 minutes or until sauce is thickened and reduced. Season.
• 3.
  Place 1 pita in a non-stick frypan over medium heat. Cook for 2-3 minutes until lightly golden. Flip, fold in half, and cook 1 folded half for 2-3 minutes until lightly golden.
• 4.
  Flip onto uncooked half and fill between the pita halves with half the mozzarella. Spoon over half the mince mixture and top with half the basil leaves. Cook for 2-3 minutes until cheese is melted and pita is lightly golden.
• 5.
  Repeat process with the remaining pita. Cut pitas in half and scatter with micro basil to serve.