Sausage, Fennel & Ricotta Pizza

We never tire of pizza – it’s so quick to make, so easy to make it healthy, and SO DANG GOOD. We’ve been on a bit of a fennel kick lately, too, so this Sausage, Fennel and Ricotta recipe seemed like a good idea.

Sausage, Fennel & Ricotta Pizza
Sausage, Fennel & Ricotta Pizza

Preheat the oven to 500 and put your pizza stone in to start warming up. If you’re using pre-made pizza dough, shape it into a dough ball and let it sit at room temp for 20 minutes.

Shape the Pizza Dough
Shape the Pizza Dough

Remove a 4-oz sausage link from its casing and heat in a nonstick skillet over medium-high heat for four minutes, until it’s lightly browned. Stir to crumble. Add a fennel bulb, thinly sliced into batons, and cook four more minutes, until the fennel is tender.

Fennel Fronds
Fennel Fronds

Roll out the pizza dough. Take the pizza stone out of the oven, sprinkle with cornmeal, and put the dough on it. Brush with olive oil, then sprinkle the sausage mixture over the top. Mix together 1/3 cup ricotta and a tsp freshly minced garlic. Top the pizza with little dots of this cheese. Sprinkle 1/3 cup thinly sliced red onion over the pizza, along with 2 tsp fennel seeds, crushed red pepper and some salt and pepper.

Bake at 500 for 11 minutes, until golden. Try not to eat the whole thing at once.

Sausage, Fennel & Ricotta Pizza
Sausage, Fennel & Ricotta Pizza


  • 12 oz fresh pizza dough (refrigerated section)
  • 4 oz link of Italian turkey sausage
  • 1 cup thinly sliced fennel bulb
  • 1 T olive oil
  • 1/3 cup part-skim ricotta
  • 1 tsp minced fresh garlic
  • 1/3 cup thinly sliced red onion
  • 2 tsp fennel seeds
  • 1/2 tsp crushed red pepper
  • salt and pepper

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

12 thoughts on “Sausage, Fennel & Ricotta Pizza”

  1. I’ve been skimming through my WordPress reader and when I saw this photo I just had to stop and look at your post. What a beautiful pizza and it sounds delicious! I’m pinning this one!

  2. Just made (and ate) this pizza. Great combination of flavors and we also have to give a shout out to New Seasons grocery store’s incredible pizza dough. Mushrooms that were pre-browned were added because mushrooms make everything taste better.

      1. Since this was GREAT the first time we tried it;
        Ruth and I had a whole new pizza the second
        night of her visit too… (The 1st night’s leftovers
        went to a sick friend/neighbor.) Ruth had cold
        pizza for Breakfast before she left this AM and
        took the rest home. We thought about of both
        of you Ladies while making and eating the
        Pizza. Love, Mom XOXO XOXO

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