Get ready to transform your pizza night with a mouthwatering combination that will make your taste buds dance! This isn't just another pizza recipe - it's a culinary journey that combines the sweet, caramelized notes of roasted fennel with the rich, savory punch of Italian sausage. Imagine a crispy, golden crust topped with perfectly sautéed fennel and juicy sausage that will have your family and friends begging for seconds. Whether you're a pizza enthusiast or a home cook looking to impress, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 1 pizza dough
- 2 fennel bulbs, sliced
- 1 pound Italian sausage, crumbled
- 1 cup mozzarella cheese, shredded
- 1/2 cup tomato sauce
- Olive oil for drizzling
Instructions
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well. This will help achieve a crispy crust.
- Prepare the pizza dough by either rolling it out on a floured surface or stretching it by hand to your desired thickness. Aim for a round shape and make sure it's large enough to fit your pizza stone or baking sheet.
- In a skillet over medium heat, add a drizzle of olive oil and crumble the Italian sausage into the pan. Cook the sausage until browned and fully cooked, about 5-7 minutes. Use a wooden spoon to break it up into smaller pieces as it cooks.
- While the sausage is cooking, prepare the fennel. Trim the tops off the fennel bulbs and slice them thinly. You can also separate the layers for a more even roast.
- Once the sausage is cooked, remove it from the skillet and set it aside. In the same skillet, add a little more olive oil if necessary and add the sliced fennel. Sauté the fennel for about 5-7 minutes until it becomes tender and slightly caramelized. Season with salt and pepper to taste.
- On a floured surface or parchment paper, place your stretched pizza dough. Spread 1/4 cup of tomato sauce evenly over the surface of the dough, leaving a small border around the edges for the crust.
- Sprinkle half of the shredded mozzarella cheese over the tomato sauce, followed by half of the cooked sausage and sautéed fennel.
- Drizzle a little olive oil over the top of the pizza to enhance the flavor and promote browning.
- Carefully transfer the pizza to the preheated pizza stone or baking sheet in the oven. Bake for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- While the first pizza is baking, repeat the process with the second pizza using the remaining ingredients.
- Once the first pizza is done, remove it from the oven and let it cool for a minute before slicing. Repeat with the second pizza.
- Serve the pizzas hot, garnished with fresh herbs if desired, and enjoy your Roasted Fennel and Italian Sausage Pizza!
Tips
- Pizza Stone Magic: If you have a pizza stone, use it! It's the secret to achieving that crispy, restaurant-quality crust that will make your pizza truly outstanding.
- Fennel Preparation: Slice the fennel thinly and evenly to ensure it caramelizes beautifully and cooks uniformly.
- Sausage Technique: Break the sausage into small, consistent pieces while cooking to ensure even distribution across the pizza.
- Olive Oil Trick: A light drizzle of olive oil before baking adds incredible flavor and helps the crust brown perfectly.
- Timing is Key: Watch your pizza closely in the last few minutes of baking - the difference between perfectly golden and burnt can be just moments.
- Let it Rest: Allow the pizza to cool for a minute after baking to let the cheese set and make slicing easier.Pro Tip: For an extra flavor boost, try adding some fresh herbs like basil or oregano just before serving!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 60mg
