Tuesday, May 17, 2005

Sausage and Red Pepper Pizza

Sausage and Red Pepper Pizza

12 ounces hot Italian turkey sausage, casings removed
1 cup chopped red bell pepper
1 teaspoon cracked fennel seeds
cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1/2 cup pizza sauce
5 ounces (about 1 1/4 cups) shredded mozzarella cheese, divided

Preheat the oven to 450 degrees with a pizza stone placed on the lowest rack.

In a large skillet over medium heat, add sausage and pepper - cook, stirring to crumble the meat, until the sausage has cooked through and started to brown. Add fennel seeds and stir for 1 minute. Remove from the heat and set aside.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Slide the crust onto the stone and cook until the bottom begins to crisp up, about 5 minutes. Carefully remove from the oven and place the crust, uncooked side down, onto a cutting board.

Spread pizza sauce over the top of the crust. Sprinkle on about a third of the cheese - evenly arrange the sausage and pepper mixture all over. Scatter the remaining cheese over the top. Slide pizza back onto the stone and bake until the crust is golden and the cheese has melted, about 8 to 12 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

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  1. This looks like a delicious pizza. I kinda made something similar to this recently. I cooked the sausage before adding it to the pizza, but I wonder what would happen if you put it on top, raw, and then baked it. I guess it probably wouldn't get cooked enough.

    Anyway, looks great

  2. Emily - I guess it would depend on the size of the sausage crumbles and the thickness of the crust. If the crust is somewhat thicker, it might be okay to do!

  3. what kind of pizza sauce would you recommend?

  4. Anon - use what you like. You could probably get away with just using your favorite marinara sauce too, maybe doctored up with a pinch or two of crushed red pepper.