Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4

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

Joshua Haynes
Recipe by Cooking Light September 2008

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position an oven rack in lowest setting. Place a pizza stone on lowest rack.

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

  • 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.

  • 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.

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

Chef'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.

Nutrition Facts

123 calories; calories from fat 25%; fat 3.4g; saturated fat 1g; mono fat 0.9g; poly fat 0.2g; protein 6.4g; carbohydrates 16.7g; fiber 1.6g; cholesterol 15mg; iron 1.4mg; sodium 365mg; calcium 43mg.
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