Dollops of ricotta cheese top crispy Sausage, Fennel, and Ricotta Pizza. Use a preheated pizza stone or baking sheet to ensure an extra-crisp crust.
12 ounces refrigerated fresh pizza dough
1 (4-ounce) link Italian turkey sausage
1 cup thinly sliced fennel bulb
1 tablespoon cornmeal
1 tablespoon extra-virgin olive oil
1/3 cup part-skim ricotta
1 teaspoon minced fresh garlic
1/3 cup thinly sliced red onion
2 teaspoons fennel seeds
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
How to Make It
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats). Let pizza dough stand at room temperature, covered, while oven preheats.
Heat a large nonstick skillet over medium-high heat. Remove casing from sausage. Add sausage to pan; cook 4 minutes or until lightly browned, stirring to crumble. Add fennel bulb; cook 4 minutes or until tender.
Roll pizza dough into a 16-inch oval on a lightly floured surface. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Brush dough evenly with oil. Sprinkle sausage mixture evenly over dough, leaving a 1-inch border. Combine ricotta and garlic in a small bowl; top pizza with teaspoonfuls of ricotta mixture. Sprinkle red onion and remaining ingredients evenly over pizza. Bake at 500° for 11 minutes or until golden. Cut into 8 slices.
Delicious pizza. I cut the red onion and fennel very thin with the mandolin, tossed them in a little olive oil and roasted them along with the garlic. Next time, I may toss the spices in pre-roast. I used Analise Roberts' gluten free pizza crust recipe from Gluten-Free Baking Classics. We enjoyed the creamy garlic ricotta, the sausage and the sweet fennel/red onion. Accompanied the pizza with the kale, navy bean, rosemary soup from this site. The evening was pouring rain here -- cold October 'let's get all those leaves off the trees' type of rain. The pizza and soup really suited desire to feel cozy and warm inside.
This pizza is a delicious departure from the typical pepperoni. The creaminess of the ricotta with the spicy sausage and sweet fennel and chewy crust is just delicious. I used my own pizza dough, and fresh ricotta that my husband and I made.
Easy weeknight meal - stay close to the oven because I've found the refrigerator crusts can burn quickly. I used a hot sausage and added a bit more red pepper because I like a bit more spice, and it was pretty tasty!
This was better than I thought it would be. We used a Boboli crust which it made it even easier to prepare. I added the red onion to the (Italian chicken) sausage just after I added the fennel instead of raw on top. DD got shredded montery jack cheese on her portion because she does not like ricotta and everyone was very happy with the fast Friday night meal. Will add to our regular rotation.