Rating: 4 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 4

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.

Mary Drennen
Recipe by Cooking Light March 2013

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

344 calories; fat 9.9g; saturated fat 2.1g; mono fat 4.7g; poly fat 1.5g; protein 15.5g; carbohydrates 46.4g; fiber 7.6g; cholesterol 23mg; iron 2.2mg; sodium 646mg; calcium 84mg.
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