Fennel Sausage Pizza Recipes

ITALIAN FENNEL SAUSAGE

Steps:

• Line a baking sheet with parchment paper; set aside.
• In a large bowl, combine salt, fennel seed and red-pepper flakes. Add pork to the spice mixture along with the garlic, and wine. Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
• Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil, and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture and mix to combine.
• Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
• To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
• Drain sausages on paper towels, and serve hot.

CAST-IRON PIZZA WITH FENNEL AND SAUSAGE

Steps:

• Place a rack in top-most position of oven; preheat to 475°F. Place dough on a work surface; drizzle with 1 Tbsp. oil, turning to coat. Stretch out to a 10" round and cover loosely with plastic wrap.
• Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5-8 minutes. Transfer sausage to a small bowl.
• Remove skillet from heat and carefully lay dough inside (use spoon to help you extend dough all the way to the edges). Season with salt, then spread marinara over entire surface of dough. Top with mozzarella, then fennel, garlic, and cooked sausage. Drizzle with another 2 Tbsp. oil. Peek underneath the crust-the bottom should be golden brown and crisp from residual heat in the skillet. If it's not, set over medium-low and cook until crust is golden brown, about 3 minutes.
• Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 10-14 minutes. Let cool 5 minutes, then top with red pepper flakes and basil. Sprinkle with more salt and drizzle with remaining 1 Tbsp. oil.

SAUSAGE, RICOTTA, AND FENNEL PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a frying pan over medium heat. Add olive oil. Add tomatoes, garlic, Italian seasoning, red pepper, and salt. Cook, stirring often, until tomatoes have mostly broken down, about 5 minutes. Spread tomato mixture over the pizza crust.
• Heat the same pan over medium-high heat. Add sausage and cook until browned, about 6 minutes. Remove cooked sausage from the pan and set aside, reserving grease in the pan. Add onion and fennel to the pan and cook until softened, about 5 minutes. Add spinach and cook until leaves begin to wilt, about 30 seconds.
• Spread sausage and vegetable mixture over tomato-covered crust. Scatter dollops of ricotta cheese on top. Sprinkle with shaved Parmesan cheese.
• Bake in the preheated oven until cheese is melted and top is beginning to brown, 8 to 10 minutes.

FENNEL SAUSAGE PIZZA

Steps:

• Preheat oven to 450 degrees.
• Once you have your dough in 12 inch round top with 1/2 c tomato sauce, top with sliced mozzarella, beef sausage, red onion, and roasted red peppers.
• Bake in oven on a pizza stone for 5-6 minutes or until edges are browned and cheese is bubbly.
• Remove from oven and top with chopped fresh basil and oregano and grated parmesan cheese.
• PIZZA DOUGH
• Place warm water in stand mixer and sprinkle yeast over top. Let sit for 5 minutes.
• With the dough hook attachment, mix on low speed and add salt and olive oil.
• Then add flour and mix on low speed until incorporated.
• Mix on medium-low speed for 10 minutes.
• Turn off mixer and cover dough with a damp cloth for 5 minutes.
• After 5 minutes, mix on medium speed for another 10 minutes.
• Remove from stand mixing bowl and place in a lightly oiled bowl. Cover with plastic wrap and let sit at room temperature until the dough has doubled in size, about 1 -1 1/2 hours.
• Punch down dough and let dough rise again.
• After it has doubled in size again, divide the dough into two pieces and roll into two ball shapes. Let rise for 30 minutes and place one dough ball on a floured surface and gently begin to punch down dough into 12 inch round. Repeat with other dough ball.
• It is ready to top with your favorite sauce and toppings.
• BEEF SAUSAGE
• Combine all ingredients together and let sit in refrigerator for 30 minutes or up to overnight.
• Heat a large cast-iron pan over medium high heat and place beef sausage meat in hot pan. Using a spatula, break up the sausage to have smaller pieces of sausage. Let cook until well browned, stirring occasionally for even cooking about 6-8 minutes.
• Set aside in strainer over a bowl to remove any excess fat. Store in a container until ready to use.

FENNEL AND SAUSAGE PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Toss fennel and onion slices with olive oil; spread out on the baking sheet.
• Roast in the preheated oven until golden, 10 to 15 minutes. Remove from the oven. Increase oven temperature to 450 degrees F (230 degrees C).
• Cook and stir sausage in a skillet over medium heat until no longer pink, about 5 minutes.
• Roll out pizza dough on a lightly floured surface. Transfer to a pizza pan or clean baking sheet. Spread sauce on top and cover with mozzarella cheese. Top with fennel, onion, sausage, and garlic slices.
• Bake in the preheated oven until cheese is melted, 15 to 17 minutes. Garnish with chopped fennel fronds.

SAUSAGE, ONION AND FENNEL PIZZA

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray.
• In 12-inch skillet, cook sausage over medium-high heat 6 to 8 minutes, stirring occasionally, until no longer pink; drain. With slotted spoon, remove sausage; set aside. Add oil to drippings in skillet; add onion and fennel. Cook over medium heat 15 minutes, stirring frequently, until golden brown. Remove from heat. Stir in pepper.
• Unroll dough on cookie sheet. Starting at center, press out dough to 16x13-inch rectangle. Prick crust generously with fork. Bake 5 minutes.
• Spread pasta sauce over partially baked crust. Top with onion mixture, sausage and cheeses. Bake on lower oven rack 10 to 12 minutes or until cheese is golden brown. Sprinkle with oregano.