Sausage, Fennel, and Ricotta Pizza
Source of Recipe
Karlette 2011
List of Ingredients
Sausage, Fennel, and Ricotta Pizza
12 ounces refrigerated fresh pizza dough
1 (4-ounce) link Italian turkey sausage
1 cup thinly sliced fennel bulb
1 tablespoon cornmeal
1 tablespoon extra-virgin olive oil
1/3 cup part-skim ricotta
1 teaspoon minced fresh garlic
1/3 cup thinly sliced red onion
2 teaspoons fennel seeds
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
Recipe
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.
Yield: Serves 4 (serving size: 2 slices)
Nutritional Information
Calories: 344
Fat: 9.9g
Saturated fat: 2.1g
Monounsaturated fat: 4.7g
Polyunsaturated fat: 1.5g
Protein: 15.5g
Carbohydrate: 46.4g
Fiber: 7.6g
Cholesterol: 23mg
Iron: 2.2mg
Sodium: 646mg
Calcium: 84mg
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