Spring Sausage and Fennel Pizza
- tracylong4
- May 2
- 1 min read
Updated: May 8
I love pizza, and I love coming up with new and interesting toppings. As the season moves into warmer days and the spring produce starts to come back, it's fun to be creative with different flavors. This pizza uses a whole bulb of fennel and an entire onion. It's so satisfying how these flavors blend together. Use your favorite crust and get creative with the ingredients you have on hand. If you made my violet and dandelion pesto this would be a great addition to this recipe. Just layer it with the cottage cheese. I made Michele's gluten-free crust at Paleo Running Momma, but you can make your favorite crust or use a premade one. Keep it simple. It should be fun. Let me know what you think in the comments below.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Prepare the pizza crust of your choice and set aside. Preheat oven to 425*.
2
Slice the fennel bulb and onion.Save the green fronds for later. Heat a cast iron skillet and add a generous amount of olive oil. Add the sliced fennel and onion cooking until soft and caramelized. Ugh not the prettiest picture as they are cooking, but you get the idea. Season with salt to taste. If you are using raw uncooked sausage you will want to brown before toping pizza. You are now ready to assemble your pizza. See how easy it is!
3
Drizzle olive oil on prepared crust. Next spread the cottage cheese and try to get it as close to edge as possible. Now top with the yummy caramelized onions, fennel and sliced sausage. Finally, top everything with your crumbled goat cheese and sprinkle with salt and pepper.
4
Bake in the preheated oven for approximately 15 minutes, until brown and toasty. Your nose will know when it's ready. Once out of the oven top with chopped fennel greens and optional chives. That's it. Serve with side salad of mixed spring greens.
Instructions
1 Whole Fennel bulb
1 Whole Yellow Onion
1/4 LB Italian Sausage
1/4 Cup Crumbled Goat Cheese
1/4 Cup Full Fat Cottage Cheese
3 TBL Olive Oil
Salt and Pepper
Pizza Crust
Spring Sausage Fennel Pizza
Spring Sausage and Fennel Pizza
Head Chef
Tracy Long
Pizza anytime of year is delicious. Creating a pizza full of spring ingredients doesn't get any tastier. This pizza comes together easy for a fun and filling anytime of week dinner. You can easily use the ingredients you have on hand swapping chorizo for the Italian sausage and mozzarella for the goat cheese. I made a gluten free crust I enjoy from Michele at Paleo Running Momma. Feel free to use any premade crust you love. Get creative and make it your own!
Servings :
4 Servings
Calories:
450 Calories / Serve
Prep Time
10 min
Cooking Time
35 min
Rest Time
0
45 min
0
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