Main Course

Fennel Sausage Pizza

November 4, 2015

It’s been a highly a requested week and I’m happy to make it a reality…#PizzaWeek is back and I’m kicking off this glorious occasion with a pizza made just the way I like it! A Fennel Sausage Pizza made with a fresh herb sauce, piled high with spicy fennel sausage and mounds of melted mozzarella goodness! Hope you enjoy. This is one solid pizza recipe.

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Start by adding 1 cup of warm water to a measuring cup.   

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Add 1 tbsp salt…

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…1 tbsp of sugar…

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…half a packet of yeast…

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…and 3-4 tbsp olive oil.

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Give that  a good mix and then set aside for 10 minutes and allow the yeast to ferment.

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While you’re waiting for the yeast to ferment, finely mince 3 tbsp of oregano, basil, and parsley.

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Add them to a small mixing bowl with 1/4 cup olive oil…

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…2 tbsp parmesan and 1 tbsp garlic powder.

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Mix well and set aside.

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When the yeast is done fermenting, go ahead and add 1 cup of bread flour to the starter mix.  

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Begin folding the mixture for 5-7 minutes.

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Add additional flour if necessary.  

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The dough should be slightly thick and tacky in consistency.

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Oil a medium mixing bowl with a tbsp of olive oil.

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Transfer the dough to an oiled bowl and give in a quick toss to oil the outer portion of the dough.  

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Cover and let the dough rest for at least one hour, or until doubled in size.

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As the dough rises, finely grind together 2 tbsp of fennel seeds, 1/2 tbsp chili flakes, and pinch of salt.

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Add this spice combo to 1/2lb of pork sausage and generously mix the ingredients.

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Roll the sausage in about an 1″ sized meatball, add to a sauté pan. 

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Bake in the oven for 15 minutes at 500°F.

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Once the meatballs are cooked, generously flour  your work surface and turn the proofed dough out on the board.  Lightly flour the top of the dough…

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…and begin gently stretching the dough in a round pizza shape.  Thickness it up to your preference.

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Before you finish stretching the dough, transfer it to a baking sheet or pizza peel that is coated in semolina flour. Give the dough one last little stretch.

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Start by generously topping the pizza with the herb spread…

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…add the torn cooked sausage…

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…slice red onion…

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…sliced fennel…

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…and a good top off of shredded mozzarella.  

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Bake in the oven for 10-15 minutes at 500°F or until the crust is golden brown.

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Quickly top the mix with fresh arugula and thinly slice fennel that has been tossed in a drizzle of olive, salt, and pepper.

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Slice it up and enjoy!

Fennel Sausage Pizza

Fennel Sausage Pizza

Ingredients

    Dough
  • 1 cup bread flour (plus extra for dusting)
  • 1/2 packet of dry-active yeast
  • 1 cup warm water
  • 1 tbsp sugar
  • 1 tbsp salt
  • 3-4 tbsp olive oil
  • Herb Spread
  • 1/4 cup olive oil
  • 3 tbsp minced oregano, basil, parsley
  • 2 tbsp parmesan
  • 1 tbsp garlic powder
  • Fennel Sausage
  • 1/2lb pork sausage
  • 2 tbsp ground fennel
  • 1/2 tbsp chili flakes
  • pinch of salt
  • Shredded Mozzarella
  • Sliced Red onion
  • Sliced Fennel
  • Arugula

Instructions

  1. Start by adding 1 cup of warm water to a measuring cup. Add 3-4 tbsp olive oil, 1 tbsp salt, 1/2 a packet of yeast, and 1 tbsp of sugar. Give that a good mix and then set aside for 10 minutes and allow the yeast to ferment.
  2. While you're waiting for the yeast to ferment, finely mince 3 tbsp of oregano, basil, and parsley. Add them to a small mixing bowl with 1/4 cup olive oil, 2 tbsp parmesan, and 1 tbsp garlic powder. Mix well and set aside.
  3. When the yeast is done fermenting, go ahead and add 1 cup of bread flour to the starter mix. Begin folding the mixture for 5-7 minutes. Add additional flour if necessary. The dough should be slightly thick and tacky in consistency.
  4. Oil a medium mixing bowl with a tbsp of olive oil. Transfer the dough to an oiled bowl and give in a quick toss to oil the outer portion of the dough. Cover and let the dough rest for at least one hour, or until doubled in size.
  5. As the dough rises, finely grind together 2 tbsp of fennel seeds, 1/2 tbsp chili flakes, and pinch of salt. Add this spice combo to 1/2lb of pork sausage and generously mix the ingredients. Roll the sausage in about an 1" sized meatball, add to a sauté pan, and bake in the oven for 15 minutes at 500°F.
  6. Once the meatballs are cooked, generously flour your work surface and turn the proofed dough out on the board. Lightly flour the top of the dough and begin gently stretching the dough in a round pizza shape. Thickness it up to your preference. Before you finish stretching the dough, transfer it to a baking sheet or pizza peel that is coated in semolina flour. Give the dough one last little stretch.
  7. Start by generously topping the pizza with the herb spread, add the torn cooked sausage, slice red onion, sliced fennel, and a good top off of shredded mozzarella. Bake in the oven for 10-15 minutes at 500°F or until the crust is golden brown.
  8. Quickly top the mix with fresh arugula and thinly slice fennel that has been tossed in a drizzle of olive, salt, and pepper.
  9. Slice it up and enjoy!
http://www.byrontalbott.com/fennel-sausage-pizza/

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| Top Left: Boos Cutting Board | Top Middle: Anchor Measuring Cups | Top Right: Pizza Stone |
|Bottom Left: Pizza Peel | Bottom Middle: Motar and Pestle | Bottom Right: All-Clad Pan |

 

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