No. 265: Fennel Sausage Pizza

With new cast iron pans to play with this week, we just had to make a pizza. While we love fennel and sausage when we order pizza out, we had never made a pizza with it at home.

What's below was a bit of us winging it, but all the flavors came out wonderfully.


One 9-ounce ball your favorite pizza dough
1 1/2 ounces your favorite tomato sauce*
2 ounces fresh mozzarella, shredded or thinly sliced into rounds
1 pinch dried whole-leaf oregano
1 1/2 to 2 ounces fennel or Italian sausage, cooked*
10 thinly sliced slivers red onion
4 fresh basil leaves
Extra-virgin olive oil, for drizzling

*Try making a homemade marinara. It only takes a Sunday afternoon and you can freeze it for using for the rest of the month/year. I also make a shortcut version using crushed canned tomatoes, onion, garlic and lots of herbs which I did for this pizza.

Shortcut marinara

*If you don't have fennel sausage, you can use hot or sweet Italian sausage and add a 1/2 tablespoon of crushed fennel seeds.

To make

Preheat your oven to the highest possible heat (around 500 degrees for us). Stretch out your dough to a diameter of about 12 inches. Spoon on the tomato sauce in 5 or 6 evenly spaced dollops. Sprinkle the mozzarella and oregano evenly over the sauce, and then top with the sausage, red onions and basil.

Layering pizza

Drizzle a little olive oil on any fresh herbs like basil so it doesn't burn.

Bake on the floor of the oven on a baking sheet or preheated pizza stone until the crust is crisp and the cheese melted.

The results

We are terrible people to not give you a photo of the finished product, but it was too good to stop and take a picture.

I'll just say, this is a winning recipe. If you love pizza like we do, this is a nice twist from the traditional pepperoni. Ricotta would also be a wonderful sub for the mozzarella.

And our new cast iron baking pan? Amazing. The crust came out perfectly with the right amount of delicious char on the edges.

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