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Sausage Pizza (Pizza alla Salsiccia)

Oxmoor House
Yield

8 servings (serving size: 1 wedge)

The combination of Italian sausage, fennel, and red onion combines pleasant spicy heat with intriguing anise flavor for a complex-tasting pizza.

Ingredients

  • 1 1/2 teaspoons olive oil
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1 (4-ounce) link sweet turkey Italian sausage
  • 1/2 cup vertically sliced fennel bulb
  • 1/2 cup thinly vertically sliced red onion (about 1 small onion)
  • 1/4 teaspoon kosher salt
  • 2/3 cup chopped seeded tomato (about 2 tomatoes)
  • 1 (10-inch) Basic Pizza Dough
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

Nutrition Information

  • calories 123
  • caloriesfromfat 25 %
  • fat 3.4 g
  • satfat 1 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 6.4 g
  • carbohydrate 16.7 g
  • fiber 1.6 g
  • cholesterol 15 mg
  • iron 1.4 mg
  • sodium 365 mg
  • calcium 43 mg

How to Make It

  1. Position an oven rack in lowest setting. Place a pizza stone on lowest rack.

  2. Preheat oven to 500°. Preheat pizza stone 30 minutes before baking pizza.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add pepper to pan; cook 10 seconds. Remove casings from sausage. Add sausage, fennel, and onion to pan; sauté 4 minutes or until browned, stirring to crumble sausage. Stir in salt. Add tomato; sauté 2 minutes or until tender. Remove from heat.

  4. Spread sausage mixture over Basic Pizza Dough, leaving a 1/2-inch border. Slide dough onto preheated pizza stone, using a spatula as a guide.

  5. Bake at 500° for 8 minutes or until crust is golden. Remove from pizza stone. Sprinkle with cheese. Cut pizza into 8 wedges.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.