Pizza with Fennel and Sausage
Though you may not find fennel as a topping at your local pizza parlor, its fresh flavor is a great counterpoint to sweet Italian sausage. A drizzle of our spicy chile oil adds a welcome hint of heat to the pie. This recipe was created for the Breville pizza maker. To bake the pizza in a standard oven, place a pizza stone in the oven and preheat the oven to 500°F (260°C). Roll out the dough as directed below, but don’t prick it with a fork. Add the toppings and bake on the pizza stone for 10 to 12 minutes.
- 2 tsp. olive oil
- 3/4 lb. (375 g) sweet Italian sausage, casings removed
- 1 batch Thin-Crust Pizza Dough, divided into 2 balls
- 1 cup (8 fl. oz./250 ml) Williams-Sonoma San Marzano tomato
- 1 fennel bulb, cored and thinly sliced
- 2 cups (8 oz./250 g) shredded mozzarella cheese
- Williams-Sonoma Spicy Chile Pizza Oil for drizzling
Preheat a Breville pizza maker on the preheat setting for 30 minutes.
Meanwhile, in a large nonstick fry pan over medium-high heat, warm the olive oil. Add the sausage and cook, breaking it up into small pieces with a spatula, until browned, about 6 minutes. Transfer to a paper towel–lined plate.
On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel. Spread half of the pizza sauce over the dough, leaving a 1/2-inch (12-mm) border uncovered. Top the pizza with half each of the fennel, cheese and sausage.
Transfer the pizza to the pizza maker. Bake on the classic setting according to the manufacturer’s instructions until the crust is crisp and the cheese is lightly browned, 10 to 11 minutes.
Using the pizza peel, transfer the pizza to a cutting board and drizzle with the pizza oil. Preheat the pizza maker again, assemble the remaining pizza and bake on the classic setting. Cut the pizza into slices and serve immediately. Makes two 10-inch (25-cm) pizzas.
Williams-Sonoma Test Kitchen