Sausage, Fennel, and Ricotta Pizza

Sausage, Fennel, and Ricotta Pizza Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
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.
4

Worthy of a special occasion

Yield:

Serves 4 (serving size: 2 slices)

Recipe from

Cooking Light

Nutritional Information

Calories 344
Fat 9.9 g
Satfat 2.1 g
Monofat 4.7 g
Polyfat 1.5 g
Protein 15.5 g
Carbohydrate 46.4 g
Fiber 7.6 g
Cholesterol 23 mg
Iron 2.2 mg
Sodium 646 mg
Calcium 84 mg

Ingredients

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

Preparation

1. 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.

2. 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.

3. 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.

Note:

Mary Drennen,

March 2013
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