Hot Italian Sausage and Fennel Pizza
This thick pie travels well and still tastes great at room temperature.
Makes one 11 x 16-inch pizza
INGREDIENTS
- ½ recipe Sicilian Crust dough
- 2 tablespoons olive oil
- 2 tablespoons cornmeal
- 2 cups Slow-Simmered Tomato Sauce
- 1 pound bulk hot Italian sausage, browned
- 1 tablespoon butter
- 2 cups sliced fennel bulb
- 1 pound sliced white or Portobello mushrooms
- 2 cloves garlic, minced
- ½ cup parsley, minced
- Black pepper to taste
- 1 cup shredded Parmesan cheese
- 1 cup shredded Asiago cheese
- 2 cups shredded mozzarella cheese
On a floured board, roll pizza dough into a rectangle. Coat an 11″ × 16″ oblong metal baking dish with olive oil and sprinkle with cornmeal. Press dough into pan, spreading it to the corners.
Spread sauce over the dough, followed by browned sausage.
In a large skillet or Dutch oven, heat butter over medium-high heat. Add fennel, mushrooms, and garlic and sauté 3 minutes. Add parsley and remove from heat. Spread mixture over pizza.
Combine Parmesan, Asiago, and mozzarella cheeses. Spread evenly over the top of the sausage and vegetables. Preheat oven to 400°. Bake 20 to 25 minutes or until top is browned and bubbly. Cut into square slices with a sharp knife.
