• Pasolivo Fennel & Sausage Pizza Recipe plated on a table next to Sweet Tomato Fennel Spread and Tuscan Olive Oil
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Fennel & Sausage Pizza

Fennel & Sausage Pizza

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COOKING LABEL
Easy
Serves
4 to 6 Servings
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Full Product Description
Pasolivo's Sweet Tomato Fennel Spread is the secret sauce (literally) behind this gourmet fennel and sausage pizza.
Ingredients
Preparation
  1. Arrange a rack in the lower third of the oven. Preheat to 500°F.
  2. Remove the stalks from the fennel bulb. Pick the fennel fronds and set them aside for garnish, at least ½ cup. Reserve the stalks and extra fronds for another use.
  3. Chop the fennel bulb into medium dice, using the same method as one would for chopping an onion: Slice the fennel bulb in half from stalk-end to root. Lay the halves flat on the cutting board. Slice them lengthwise into strips, leaving the root intact.
  4. Next, firmly press your palm flat on top of the bulb to hold it in place. With your knife parallel to the cutting board, make 3 even cuts starting from the stalk end. Slice toward the root, leaving it intact. Then cut the bulb crosswise into medium dice. Set aside.
  5. Next, cook the sausage. Preheat a large skillet on high for at least one minute before adding the Pasolivo Tuscan Olive Oil. When the oil shimmers, add the sausage. Cook until browned, 5-6 minutes. Use a spatula to break the sausage up into small pieces while it cooks.
  6. Remove the sausage with a slotted spoon and set aside on a paper towel-lined plate.
  7. Drain the oil from the skillet, leaving about one tablespoon behind. Reduce the heat to medium. Add the diced fennel and a generous pinch of Pasolivo Kosher Flake Sea Salt. Sautee the fennel until lightly browned, about 2 minutes.
  8. Deglaze the pan with wine, scraping the bottom. Add Pasolivo Herbes De Provence. Simmer until the wine cooks off completely, about 5 minutes. Set the fennel aside to cool while prepping the dough.
  9. Coat the pizza dough with three tablespoons of Pasolivo Tuscan Olive Oil on a sheet pan. Stretch the dough to fit the pan, pressing down with your palms. Roughly shape it into a rectangle, then let the dough relax for 10 minutes before stretching it out again to ¼” thickness. 1 bag of store-bought dough should fit a 13” x 18” baking tray with about 1” room on all sides.
  10. Coat the dough with a thin layer of Pasolivo Sweet Tomato Fennel Spread, leaving a ½” border. Top with Pecorino Romano, followed by the sausage, sauteed fennel, and garlic. Bake the pizza on the lowest rack until the cheese is bubbly and the crust is golden brown.
  11. Let the pizza cool for 5 minutes, then garnish with reserved fennel fronds and sprinkle with red pepper flakes. Slice, serve, and enjoy!
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