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Sausage, Fennel, and Ricotta Pizza

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

Serves 4 (serving size: 2 slices)

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

Nutrition 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

How to Make It

  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.