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Photo: Iain Bagwell; Styling: Mary Clayton Carl Photo by: Photo: Iain Bagwell; Styling: Mary Clayton Carl

Sausage, Fennel, and Ricotta Pizza

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.

Cooking Light MARCH 2013

  • Yield: Serves 4 (serving size: 2 slices)

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.

Nutritional Information

Amount per serving
  • Calories: 344
  • Fat: 9.9g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 15.5g
  • Carbohydrate: 46.4g
  • Fiber: 7.6g
  • Cholesterol: 23mg
  • Iron: 2.2mg
  • Sodium: 646mg
  • Calcium: 84mg
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