We never tire of pizza – it’s so quick to make, so easy to make it healthy, and SO DANG GOOD. We’ve been on a bit of a fennel kick lately, too, so this Sausage, Fennel and Ricotta recipe seemed like a good idea.
Preheat the oven to 500 and put your pizza stone in to start warming up. If you’re using pre-made pizza dough, shape it into a dough ball and let it sit at room temp for 20 minutes.
Remove a 4-oz sausage link from its casing and heat in a nonstick skillet over medium-high heat for four minutes, until it’s lightly browned. Stir to crumble. Add a fennel bulb, thinly sliced into batons, and cook four more minutes, until the fennel is tender.
Roll out the pizza dough. Take the pizza stone out of the oven, sprinkle with cornmeal, and put the dough on it. Brush with olive oil, then sprinkle the sausage mixture over the top. Mix together 1/3 cup ricotta and a tsp freshly minced garlic. Top the pizza with little dots of this cheese. Sprinkle 1/3 cup thinly sliced red onion over the pizza, along with 2 tsp fennel seeds, crushed red pepper and some salt and pepper.
Bake at 500 for 11 minutes, until golden. Try not to eat the whole thing at once.
- 12 oz fresh pizza dough (refrigerated section)
- 4 oz link of Italian turkey sausage
- 1 cup thinly sliced fennel bulb
- 1 T olive oil
- 1/3 cup part-skim ricotta
- 1 tsp minced fresh garlic
- 1/3 cup thinly sliced red onion
- 2 tsp fennel seeds
- 1/2 tsp crushed red pepper
- salt and pepper
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