Fennel Sausage & Potato Pizza Recipe
POTATO, MOZZARELLA, PARMESAN CREAM, ROSEMARY CHILI CRISP
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Ingredients
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Dough
Parmesan Cream
Toppings
Optional garnish
Method
Dough
- 1
Preheat and prepare dough
Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. Stretch or roll the prepared pizza dough to a 12-inch round on a lightly floured surface. Transfer to a piece of parchment or a well-floured pizza peel. Brush the dough lightly with 1 tablespoon olive oil.
Parmesan Cream
- 2
Make the cream base
In a small saucepan over low heat, combine 3 tablespoons heavy cream, 1 cup grated Parmesan, 1 teaspoon minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir constantly until the cheese melts and mixture is smooth and slightly thickened, about 2–3 minutes. Remove from heat and let cool slightly so it spreads easily but won’t make the dough soggy.
Toppings
- 3
- 4
Cook the fennel sausage
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Crumble the sausages into the skillet and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer sausage to a paper towel–lined plate to drain. Reserve drippings in the pan.
- 5
Par-cook the potatoes (optional but recommended)
Add the potato slices to the skillet with the reserved sausage drippings in a single layer, working in batches if necessary, and cook for 1–2 minutes per side just until they begin to color and soften slightly. This removes excess moisture and helps them finish crisp on the pizza. Transfer to a plate to cool slightly.
- 6
Assemble the pizza
Spread an even layer of the warm Parmesan cream over the oiled dough, leaving a 1/2-inch border for the crust. Sprinkle shredded mozzarella evenly over the cream. Distribute the par-cooked potato slices in a single layer, overlapping slightly. Scatter the cooked fennel sausage over the potatoes. Sprinkle chopped fresh rosemary evenly over the top and a light dusting of the 2 tablespoons grated Parmesan reserved for finishing.
- 7
Bake
Slide the pizza (on parchment or peel) onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) until the crust is golden and cheese is bubbling, 8–12 minutes depending on oven and stone. Rotate halfway through if needed for even browning.
- 8
Finish and serve
Remove the pizza from the oven. Immediately brush the crust lightly with the remaining 1 tablespoon olive oil if desired. Drizzle or dollop chili crisp or sprinkle red pepper flakes over the pizza (about 2 teaspoons total), then grate the remaining 2 tablespoons Parmesan over the top. Let rest 2 minutes, then garnish with chopped parsley or additional rosemary and a 1 teaspoon drizzle of extra virgin olive oil. Slice and serve hot.