Sausage and Fennel Pizza
Ingredients
Pizza Crust
- 1 pkg Rapid-Rise Instant Yeast
- 2 cups all-purpose flour
- 1 tsp Kosher salt
- 2/3 cup warm water
- 1 tbsp olive oil
- 1 tbsp honey or granulated sugar
Sausage and Fennel Pizza
- 1 lb ground sausage pork or turkey sausage will do
- 1/4 tsp fennel seed
- 1 tbsp olive oil
- 8 oz cremini mushrooms sliced (may use your favorite kind of mushrooms)
- 2 cloves garlic minced
- 1 pinch kosher salt
- 1/8 tsp black pepper
- 1 tbsp fresh sage finely chopped
- 1/2 cup shredded part-skim mozzarella cheese
- 3 oz fresh mozzarella cut into thin 1" slices
Instructions
Pizza Crust
- In a medium bowl, combine the yeast, flour, and salt with a wire whisk. Add the wet ingredients and stir with a wooden spoon until combined. May need to use your hands to get the dough shaped into a ball. Let sit in bowl for 15 minutes covered with plastic wrap.
- Divide dough into two halves and it is ready to use for pizza recipe. Enough to make 2 pizza crusts
Sausage and Fennel Pizza
- Preheat oven to 425℉. Move oven rack to top 1/3 of oven. Cook sausage in a medium skillet until browned and cooked through. Add fennel seed and stir it in. Set aside.
- Meanwhile, add olive oil to a medium skillet over medium heat. Add mushrooms, salt and pepper and stir occasionally until they have softened, about 6-8 minutes. Add garlic and sage and cook another 30sec-1min until they become fragrant. Set aside.
- Add non-stick spray or olive oil spray to two cookie sheets and sprinkle with a bit of cornmeal if you have it on hand to prevent dough from sticking to pan. Shape dough into two 10 inch roundish pizza crusts (they don't need to be perfectly round). I have found using your hands works better than a rolling pin with this dough.
- Add half of cooked sausage to each pizza dough crust. Follow with the mushrooms and both types of mozzarella cheese. Bake for 12 minutes or until crust is golden brown.
Notes
Pizza Crust Recipe lightly adapted from Half Baked Harvest