Welcome to the first installment of our new pizza series! Ever since getting my pizza stone last year, I’ve become obsessed with making homemade pizzas. First off, pizza is hands down my favorite food. I could eat pizza three meals a day for the rest of my life and be happy. Probably fat, but happy.
I plan to share some of my favorite combinations of toppings to make your homemade pizzas far more interesting than the standard cheese or pepperoni. As of now, I would consider my pizza-making skills to be above average, but not perfected. Soon I will dedicate a post to tips for everything from making the dough, to forming the crust, to seamlessly transferring to a stone – so stay tuned! I will also be taking a private pizza making workshop while in Italy next month, so I should come back with plenty of tricks up my sleeve.
Note: for these photos I used Lamonica’s whole wheat pizza dough, which is why the crust looks a little browner 🙂
White Fennel Sausage Pizza
Place pizza stone on bottom rack of the oven or on a grill and preheat to the highest temperature. Allow the stone to heat for at least an additional 20 minutes after the oven has reached the desired temperature to ensure it’s retaining heat.
Heat a skillet over medium heat and add the sausage and fennel seeds. Stir and crumble sausage with a wooden spoon until just cooked through, about 5 minutes. Meanwhile, add the heavy cream, salt and pepper to a medium sized bowl and beat until soft peaks form.
On a large floured surface, form your dough into an even round. Sprinkle cornmeal on your pizza peel, and transfer the dough to the peel prior to adding toppings. Brush the edges of the dough with olive oil and sprinkle with salt. Evenly spread the cream sauce out to the olive oil edge. Arrange the mozzarella slices and sausage crumbles throughout.
Carefully, but quickly, slide the pizza onto the stone and bake for about 8 minutes, or until crust is golden and cheese is melted. Once done, pull your pizza out of the oven, transfer back onto the pizza peel, and sprinkle with red pepper flakes. Slice and enjoy!