Thursday, October 20, 2016

FENNEL, SAUSAGE, & FRESH TOMATO PIZZA

Once you start making pizza, you will not want to buy carry-out pizza again. My recipe for pizza dough is in my cookbook. I made three different pizzas with my pizza dough.


1 recipe for pizza dough (divided into 3 balls)
1 link Italian sausage, removed from casings
1 T (15 ml) extra-light olive oil
1 bulb fennel, thinly sliced
1 clove garlic, minced
4 to 6 oz (125 to 185 g) fresh mozzarella, torn into pieces
½ cup (125 ml) freshly grated Parmigiano-Reggiano cheese
10 cherry tomatoes, cut in half
Pinch of red pepper flakes
4 leaves basil, torn

Preheat oven to 425 F (220 C) degrees with a pizza stone on top shelf.

Spread a ball of pizza dough into a circle of about 10 to 12 inches (25 to 30 cm).
Place on a lightly oiled pizza pan.

In a skillet, cook sausage until golden brown, about 10 to 12 minutes.
Transfer to a bowl and discard most of the grease.
Add the olive oil and slowly cook the fennel for 5 minutes.
Add the garlic and sauté another minute.

Spoon sausage and fennel mixture onto pizza dough.
Add some mozzarella pieces and grated Parmigiano.
Scatter on the cherry tomato halves and red pepper flakes.

Bake pizza on bottom shelf of oven for 7 minutes.

Slide off of the pizza pan onto the pizza stone and bake another 10 to 12 minutes, or until crust is golden brown and crispy on the bottom and cheese is melted and lightly brown.

Serves 1 to 2


No comments:

Post a Comment