Ground Turkey and Fennel Pizza
Whole-wheat crust and fragrant fennel give this pizza a rustic flavor. For variety, bulk turkey sausage can be used in place of ground turkey.
Makes two 12-inch pizzas
- ½ recipe Whole-Wheat Crust dough
- 2 tablespoons cornmeal or 1 tablespoon olive oil
- 2 cups Slow-Simmered Tomato Sauce
- 2 cups shredded part-skim mozzarella cheese
- 2 cups shredded Asiago cheese
- 1 teaspoon mixed Italian seasoning
- 3 cups cooked ground turkey
- 2 cups thinly sliced fennel bulb
- 1 small red bell pepper, cored and cut into strips
- 1 sweet onion, trimmed and cut into strips
- Salt and black pepper to taste
Roll or press pizza dough into two 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°.
Spread half the sauce over each pizza, leaving one inch around the edges bare. Combine cheeses and sprinkle over the sauce.
Mix Italian seasoning with the ground turkey. Distribute 1½ cups evenly over each pizza. Top each pizza with half the fennel, half the bell pepper, and half the onion. Sprinkle with salt and black pepper to taste.
If baking on a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pans, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and toppings are bubbly.
Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing. Repeat baking process with second pie.