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Fennel Sausage Pizza Recipe

Name: Local Kitchen and Wine Bars Fennel Sausage Pizza Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 whole (about 400 g) pizza dough (store-bought or homemade); 0.5 cups all-purpose flour; 1 tbs olive oil (for dough handling); 1 cups tomato sauce (crushed tomatoes or passata); 1 clove (minced) garlic; 1 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp olive oil; 8 oz Italian fennel sausage (mild or spicy); 8 oz fresh mozzarella; 1 whole red bell pepper; 1 medium yellow or red onion; 0.25 cup (thinly sliced) fennel bulb (optional for extra fennel flavor); 2 tbs olive oil (for roasting/sautéing); 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 6 leaves fresh basil leaves (optional, for finishing); 1 tsp extra-virgin olive oil; 2 tbs grated Parmesan or Pecorino (optional)

Inspired by Local Kitchen and Wine Bar

Time1h

Serves4

tomato | mozzarella | roasted onion | red pepper

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Ingredients

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Dough

1 whole (about 400 g) pizza dough (store-bought or homemade)

1/2 cups 00 bread flour

1 tbs olive oil (for dough handling)

Sauce

1 cups tomato sauce (crushed tomatoes or passata)

1 clove (minced) Garlic

1 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp olive oil

Toppings

8 oz Italian fennel sausage (mild or spicy)

8 oz fresh mozzarella

1 whole Red bell pepper

1 medium yellow or red onion

1/4 cup (thinly sliced) fennel bulb (optional for extra fennel flavor)

2 tbs olive oil (for roasting/sautéing)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp Red pepper flakes

6 leaves fresh basil leaves (optional, for finishing)

Finishing

1 tsp extra-virgin olive oil

2 tbs grated Parmesan or Pecorino (optional)

Method

Dough

Preheat and prepare

Position a rack in the lower third of the oven and preheat to 500°F (260°C) for at least 30 minutes with a pizza stone or inverted baking sheet inside. Lightly flour a work surface with 1/2 cup flour.

If using refrigerated dough, let it sit at room temperature for 20–30 minutes to relax. Stretch or roll the dough into a 12-inch round (or desired size) to about 1/4-inch thickness, leaving a slightly thicker edge for the crust. Transfer to a parchment-lined peel or an inverted baking sheet dusted with flour or cornmeal. Brush the outer 1/2-inch rim lightly with 1 tablespoon olive oil.

Sauce

Make a quick sauce: in a small bowl combine 1 cup tomato sauce, minced garlic, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil. Taste and adjust seasoning. The sauce should be slightly loose — not watery — so it spreads easily.

Toppings

Prepare vegetables

Preheat a skillet over medium-high heat with 1 tablespoon olive oil. Core, seed and slice the red bell pepper into 1/2-inch strips. Peel and slice the onion into 1/4-inch rings. Add the red pepper and onion to the hot skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté, stirring occasionally, until softened and slightly caramelized, about 8–10 minutes. Remove to a bowl.

Cook sausage

Remove sausage from casings and crumble. In the same skillet, add 1 tablespoon olive oil and set to medium heat. Add the crumbled fennel sausage and cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. If using raw fennel bulb slices, add them in the last 2–3 minutes to soften and pick up sausage flavor. Drain any excess fat on paper towels.

Prepare cheese

Tear or slice fresh mozzarella into 1/4-inch pieces or 1/2-inch rounds and pat dry with paper towels to remove excess moisture (this helps prevent a soggy pizza).

If you like heat, mix 1/4 tsp red pepper flakes into the sausage or sprinkle on top before baking.

Assemble & Bake

Spread an even thin layer of the tomato sauce over the stretched dough, leaving the oiled rim free. Distribute the mozzarella pieces evenly over the sauced dough, leaving small gaps for browning.

Scatter the cooked fennel sausage evenly over the cheese. Arrange the roasted red pepper strips and caramelized onions over the top. If using optional fennel slices, tuck them between other toppings.

Slide the pizza (on the parchment) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and blistered and the cheese is melted and slightly browned. Rotate once halfway through if your oven has hot spots.

Remove the pizza from the oven and transfer to a cutting board. Drizzle 1 tsp extra-virgin olive oil over the top, scatter fresh basil leaves and sprinkle 2 tbsp grated Parmesan or Pecorino if using. Let rest 2–3 minutes before slicing.