CAST-IRON PIZZA WITH FENNEL AND SAUSAGE
Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Quick & Easy Pizza Sausage Fennel Mozzarella
Yield 2 servings
Number Of Ingredients 9
Steps:
- Place a rack in top-most position of oven; preheat to 475°F. Place dough on a work surface; drizzle with 1 Tbsp. oil, turning to coat. Stretch out to a 10" round and cover loosely with plastic wrap.
- Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5-8 minutes. Transfer sausage to a small bowl.
- Remove skillet from heat and carefully lay dough inside (use spoon to help you extend dough all the way to the edges). Season with salt, then spread marinara over entire surface of dough. Top with mozzarella, then fennel, garlic, and cooked sausage. Drizzle with another 2 Tbsp. oil. Peek underneath the crust-the bottom should be golden brown and crisp from residual heat in the skillet. If it's not, set over medium-low and cook until crust is golden brown, about 3 minutes.
- Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 10-14 minutes. Let cool 5 minutes, then top with red pepper flakes and basil. Sprinkle with more salt and drizzle with remaining 1 Tbsp. oil.
SAUSAGE PIZZA
Make and share this Sausage Pizza recipe from Food.com.
Provided by shysavsianna
Categories One Dish Meal
Time 50m
Yield 2 pizzas, 16 serving(s)
Number Of Ingredients 10
Steps:
- Remove sausage from casing. In a large frying pan, brown sausage in oil with onion, garlic, and fennel seed. Cook sausage is brown and onion is tender.
- Drain all liquid from pan.
- Add tomatoes (undrained), parmesan cheese, basil, and oregano.
- Simmer over low heat 20 minutes, stirring frequently.
- Spoon half of topping onto each pie pre-baked crust. Sprinkle with mozzarella cheese.
- Bake 15-20 minutes.
Nutrition Facts : Calories 266.5, Fat 19.4, SaturatedFat 8.2, Cholesterol 48, Sodium 781.4, Carbohydrate 7.2, Fiber 1.2, Sugar 1.1, Protein 16
SAUSAGE, RICOTTA, AND FENNEL PIZZA
This flavorful pizza loaded with sausage, ricotta, and fennel is sure to be a family favorite.
Provided by SunnyDaysNora
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat a frying pan over medium heat. Add olive oil. Add tomatoes, garlic, Italian seasoning, red pepper, and salt. Cook, stirring often, until tomatoes have mostly broken down, about 5 minutes. Spread tomato mixture over the pizza crust.
- Heat the same pan over medium-high heat. Add sausage and cook until browned, about 6 minutes. Remove cooked sausage from the pan and set aside, reserving grease in the pan. Add onion and fennel to the pan and cook until softened, about 5 minutes. Add spinach and cook until leaves begin to wilt, about 30 seconds.
- Spread sausage and vegetable mixture over tomato-covered crust. Scatter dollops of ricotta cheese on top. Sprinkle with shaved Parmesan cheese.
- Bake in the preheated oven until cheese is melted and top is beginning to brown, 8 to 10 minutes.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 30.4 g, Cholesterol 26.8 mg, Fat 11.7 g, Fiber 2.3 g, Protein 14.3 g, SaturatedFat 4.2 g, Sodium 682.7 mg, Sugar 2.6 g
FENNEL AND SAUSAGE PIZZA
I made this fennel and sausage pizza one night and it was the best pizza we have had in a long time. You can adjust the amount of toppings and sauce and cheese to your preference. For the dough, I like Jay's Signature Crust from this site.
Provided by Jenwee99
Categories Main Dish Recipes Pizza Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Toss fennel and onion slices with olive oil; spread out on the baking sheet.
- Roast in the preheated oven until golden, 10 to 15 minutes. Remove from the oven. Increase oven temperature to 450 degrees F (230 degrees C).
- Cook and stir sausage in a skillet over medium heat until no longer pink, about 5 minutes.
- Roll out pizza dough on a lightly floured surface. Transfer to a pizza pan or clean baking sheet. Spread sauce on top and cover with mozzarella cheese. Top with fennel, onion, sausage, and garlic slices.
- Bake in the preheated oven until cheese is melted, 15 to 17 minutes. Garnish with chopped fennel fronds.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 61.5 g, Cholesterol 75.2 mg, Fat 23.9 g, Fiber 3 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1722.8 mg, Sugar 8.2 g
SAUSAGE AND FENNEL CASSEROLE
An Italian country recipe - great help yourself food for friends and family
Provided by susiepet
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Halve onions and slice thinly
- Fry gently in a splash of oil with the fennel seeds and crushed garlic for 5 mins
- Add pricked sausages - I like to twist my sausages in the middle so each one becomes two smalled fatter ones!
- The idea is to brown the sausages all over whilst they absorb some of the flavour of the fennel etc
- Peel and slice the potatoes into long wedges
- Add potatoes, zest and juice of 2 lemons and a cupful of water, stir to coat - don't be tempted to add too much water at this stage, add 1/2 teaspoon salt
- Transfer to casserole if necessary (I use a cast iron one that goes on the hob too) and cook at 180C(fan) 200C(standard)gas6 for about 45 mins. Check occasionally and stir gently to get all potatoes in liquid - add a bit more if needed.
- Once potatoes are tender adjust seasoning, stir in parsley if needed and serve with green salad or veg of choice
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FENNEL AND SAUSAGE PIZZA - CHATELAINE
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FENNEL AND SAUSAGE PIZZA RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
5/5 (1)Estimated Reading Time 3 minsServings 4Published 2018-05-24
- Warm olive oil in a medium skillet over medium heat, then add the sausage. Cook sausage until browned, using a wood spoon to stir and break the sausage up as it cooks. Transfer sausage to a paper towel-lined plate, and let cool.
- Preheat an oven to 500°F, and set an oven rack in the lowest possible position. Lightly coat a pizza pan with nonstick cooking spray.
- Stretch pizza dough into a round large enough to fit the pizza pan. Very lightly drizzle the dough with olive oil, using your hands to evenly spread the oil around. Sprinkle dough with a small pinch of kosher salt. Top pizza evenly with grated mozzarella cheese and tomato sauce, then evenly scatter sliced fennel, cooked sausage and sliced garlic over top. Sprinkle the surface of the pizza with a little kosher salt and then lightly drizzle with olive oil.
FENNEL CHICKEN SAUSAGE PIZZA - MEALS WITH MAGGIE
From mealswithmaggie.com
- Preheat oven to 475 and place cast iron skillet on oven rack to heat up ( this essentially acts as a pizza stone).
- While oven is preheating, take pizza dough on working surface and flour so it doesn't stick. Use some of your oil ( I used extra virgin here) to oil up the dough and form into a 10 inch round or just enough to fit inside your cast iron.
- Remove skillet from oven ( CAREFULLY!). Pour 1 tbsp of avocado oil in cast iron and turn heat up to medium high.
SAUSAGE, FENNEL, AND RICOTTA PIZZA RECIPE | MYRECIPES
From myrecipes.com
- Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats). Let pizza dough stand at room temperature, covered, while oven preheats.
- Heat a large nonstick skillet over medium-high heat. Remove casing from sausage. Add sausage to pan; cook 4 minutes or until lightly browned, stirring to crumble. Add fennel bulb; cook 4 minutes or until tender.
- Roll pizza dough into a 16-inch oval on a lightly floured surface. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Brush dough evenly with oil. Sprinkle sausage mixture evenly over dough, leaving a 1-inch border. Combine ricotta and garlic in a small bowl; top pizza with teaspoonfuls of ricotta mixture. Sprinkle red onion and remaining ingredients evenly over pizza. Bake at 500° for 11 minutes or until golden. Cut into 8 slices.
CAST-IRON PIZZA WITH FENNEL AND SAUSAGE RECIPE | BON …
From bonappetit.com
- Place a rack in top-most position of oven; preheat to 475°. Place dough on a work surface; drizzle with 1 Tbsp. oil, turning to coat. Stretch out to a 10" round and cover loosely with plastic wrap.
- Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5–8 minutes. Transfer sausage to a small bowl.
- Remove skillet from heat and carefully lay dough inside (use spoon to help you extend dough all the way to the edges). Season with salt, then spread marinara over entire surface of dough. Top with mozzarella, then fennel, garlic, and cooked sausage. Drizzle with another 2 Tbsp. oil. Peek underneath the crust—the bottom should be golden brown and crisp from residual heat in the skillet. If it’s not, set over medium-low and cook until crust is golden brown, about 3 minutes.
VEGAN FENNEL, SAUSAGE & RICOTTA PIZZA - MY QUIET KITCHEN
From myquietkitchen.com
- Prep tips: The homemade cheeses can be made in advance OR while the dough is rising, if making your own dough. If making the ricotta the same time as the pizza, leave it in the food processor. When the sautéed garlic is done, use the food processor to blend it into the ricotta (step 4 below).
- Preheat a large saute pan over medium-low heat. Add the oil and fennel to the pan and stir to coat. Cook the fennel undisturbed for about 2 minutes. Reduce heat to low. Stir and cook for another 2 or 3 minutes. Add the onion to the pan. Stirring only every few minutes, cook the fennel and onion until soft and caramelized, about 30 minutes. Adjust heat as necessary. Sprinkle with a generous pinch of salt and pepper. Transfer to a bowl and set aside.
SAUSAGE & FENNEL PIZZA - SCRUMMY LANE
From scrummylane.com
- Heat up about a tablespoon of olive oil in a wide heavy pan. Make a slit down the side of each sausage and squeeze the sausage meat into the pan. Cook for about 10 minutes, continually breaking up the meat with a wooden spoon.
- Pour the water into a large bowl and empty the packet of yeast into it. Leave for a couple of minutes to allow the yeast to dissolve.
HOMEMADE SAUSAGE AND FENNEL PIZZA - BUTTER BE READY
From butterbeready.com
- Preheat the oven to 450°F. Use 1/2 tablespoon of olive to grease a large pizza sheet pan or baking steel, set aside. On a lightly floured surface, roll out pizza dough. Place dough onto prepared pan and carefully stretch dough out onto pan.
- Melt butter in a saucepan over medium heat. Add in sausage and cook until browned, about 5 minutes. Then add in garlic and chopped fennel, stir and sauté mixture together until fennel turns translucent, about 3 minutes. Season mixture with salt/pepper, then remove from heat.
ROAST SAUSAGE AND FENNEL RECIPE - BON APPéTIT
From bonappetit.com
- Place a rack in highest position in oven; preheat to 425°. Combine fennel bulbs, red onion, and rosemary sprigs on a large rimmed baking sheet. Drizzle with 3 Tbsp. oil, season generously with kosher salt and pepper, and toss to combine. Arrange sausages on top, spacing evenly and nestling into vegetables. Prick sausages all over with the tip of a paring knife and drizzle with 1 Tbsp. oil. Roast until sausages are browned on top and cooked though and fennel is tender and deeply browned in spots, 25–30 minutes.
- Meanwhile, coarsely chop reserved fennel fronds (you want about ¼ cup); set aside. Cut the ends off orange to reveal flesh. Rest orange upright on a cut side and cut down around orange to remove peel and white pith, rotating it as you go; discard peel. Working over a small bowl, hold orange in your hand and cut between membranes to release segments into bowl. Squeeze membranes to extract any remaining juice into bowl; discard membranes. Add vinegar to orange segments and juice and toss to combine; season with kosher salt and pepper.
- Remove baking sheet from oven. Using your hand or a spoon to block segments, pour juices from orange over sausage and fennel mixture. Set orange segments aside and let sausages and fennel mixture cool 5 minutes.
DETROIT STYLE SAUSAGE FENNEL PIZZA - WHAT'S GABY COOKING
From whatsgabycooking.com
- Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
- Position an oven rack in the bottom of the oven and preheat to 500 F. Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5–8 minutes. Transfer sausage to a small bowl and drain any excess fat.
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