Fennel sausage, roasted fennel, mozzarella, and Parmesan on tomato sauce. Inspired by Fennel Sausage from Pizzeria Vetri's menu in Philadelphia. Roast the fennel beforehand, because in the restaurant's version, the fennel aroma comes from both the sausage and the roasted bulb.
Ingredients
Preparation
- 1
Fry the sausage until fully cooked. Slice the fennel thinly and bake until tender; prepare the cheeses for spreading.
- 2
Stretch a 280 g portion of dough. Spread 50 g of base on the base, leaving the rim free.
- 3
Before baking, arrange the prepared toppings: Fennel sausage 50 g, Fennel 45 g, Mozzarella 60 g, Parmesan 12 g.
- 4
Bake at a temperature and time appropriate for the dough and oven, until the base and rim are baked.
- 1
Cut the pizza and serve hot.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
