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Fennel Sausage Recipe

Name: Local Kitchen and Wine Bars FENNEL SAUSAGE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 unit prepared pizza dough (store-bought or homemade); 2 tbs extra-virgin olive oil; 1 tbs cornmeal or semolina (for dusting); 3 cups crushed tomatoes (canned San Marzano or pomodoro); 2 tsp garlic (minced); 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 1 tsp red pepper flakes; 10 oz fennel sausage (mild or spicy, casings removed and crumbled); 8 oz whole milk mozzarella (sliced or torn); 3 pieces roasted red pepper (jarred or homemade, sliced); 1 cup roasted onion (see prep below); 1 cup pecorino romano (finely grated); 2 tbsp fresh fennel fronds or parsley (for garnish); 1 large yellow onion (quartered); 1 tbs olive oil; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Local Kitchen and Wine Bar

Time1h

Serves4

tomato | mozzarella | roasted onion | red pepper | pecorino

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Ingredients

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Pizza Dough & Assembly

1 unit prepared pizza dough (store-bought or homemade)

2 tbs extra-virgin olive oil

1 tbs cornmeal or semolina (for dusting)

Tomato Base & Seasoning

3 cups crushed tomatoes (canned San Marzano or pomodoro)

2 tsp Garlic (minced)

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Red pepper flakes

Toppings

10 oz fennel sausage (mild or spicy, casings removed and crumbled)

8 oz whole milk mozzarella (sliced or torn)

3 pieces roasted red pepper (jarred or homemade, sliced)

1 cup roasted onion (see prep below)

1 cup pecorino romano (finely grated)

2 tbsp fresh fennel fronds or parsley (for garnish)

Roasted Onion (if making fresh)

1 large yellow onion (quartered)

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Roasted Onion (if making fresh)

Prepare and roast the onion

Preheat oven to 425°F (220°C). Toss the quartered yellow onion with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a rimmed baking sheet and roast until deeply caramelized at the edges, about 25–30 minutes, stirring halfway. Remove and let cool slightly, then thinly slice or roughly chop to yield about 1 cup. (If using jarred roasted onion skip this step.)

Tomato Base & Seasoning

Make the seasoned tomato sauce

In a small saucepan over medium heat combine crushed tomatoes, minced garlic, 1 tsp dried oregano, 1 tsp salt, 1 tsp black pepper and 1 tsp red pepper flakes. Bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, 10–12 minutes. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

Toppings

Cook fennel sausage

While sauce simmers, heat a medium skillet over medium-high heat. Crumble the fennel sausage into the skillet (remove casing if present) and cook until browned and cooked through, about 6–8 minutes, breaking into bite-sized pieces. Transfer to a paper towel–lined plate to drain excess fat.

Prepare roasted red pepper

If using jarred roasted peppers, drain and pat dry then slice into 1/2-inch strips. If roasting fresh peppers, char under a broiler or over a gas flame until blackened, steam in a bowl covered with plastic for 10 minutes, then peel, seed and slice.

Pizza Dough & Assembly

Preheat and prepare dough

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If using a pizza peel, dust with cornmeal or semolina. Stretch or roll the pizza dough on a lightly floured surface into a 12–14 inch round (or desired size). Brush the rim lightly with 1 tablespoon olive oil.

Assemble the pizza

Spread about 3/4–1 cup of the seasoned tomato sauce evenly over the dough, leaving a 1/2-inch border. Scatter the browned fennel sausage evenly across the sauce. Distribute the roasted onion (about 1 cup) and sliced roasted red pepper strips over the sausage. Tear or place the mozzarella pieces evenly over the pizza. Sprinkle 3/4 cup of the grated pecorino romano across the top, reserving the remainder for finishing after baking.

Bake

Transfer the assembled pizza to the preheated stone or baking sheet. Bake until crust is golden and cheese is bubbling and slightly browned, about 8–12 minutes (time will vary by oven and stone temperature). Rotate halfway for even browning.

Finish and serve

Remove pizza from oven. Immediately sprinkle the remaining pecorino romano and scatter fennel fronds or chopped parsley over the top. Drizzle the remaining 1 tablespoon olive oil lightly around the crust if desired. Let rest 2–3 minutes, slice and serve hot.