When I want pizza, I usually order in. There’s something so magical about a classic slice with that squishy yet crisp crust, and the perfect sauce to cheese ratio. Not having to do the work to make it is always a plus, too. The only exception I have to the ordering pizza rule is if I’m craving something different that pizza shops don’t typically have, or if I want to whip up something fun and impressive for whatever occasion life throws at me… it could be a random Saturday and I want a fun project, or it could be a virtual dinner party with friends (or a real one, when that time comes.) Regardless, this pizza is a great *non-pumpkin* fall recipe and its extremely easy to make. I made my own crust which I don’t have an exact recipe for because I’m still perfecting it, so either make your own with another recipe (there are tons online!!) or go with a store-bought crust in the can! I have absolutely no judgement against anyone who gets the crust from the can. I love it and honestly, prefer it’s doughiness sometimes. If you do decide to make your own crust, I would go with a recipe that uses instant yeast, just because it makes life a little easier. Or, you could even go with a nice hearty cauliflower or chickpea crust, which goes beautifully with the fennel and sausage flavors. That was actually my original idea but then I decided to go for classic carbs, because carbs.
Now let’s talk toppings. That’s really what this recipe is all about. I was vibing fennel because, well, it’s now officially fall and fennel is in season. To be honest with you, I used to not like fennel because of its licorice flavor. BUT, not all fennel tastes like licorice. I mean, it does, but the level of that licorice intensity depends on how you prepare it. For instance, if you decide to eat fennel raw in a salad, it will give off that strong licorice aroma and flavor. If you decide to caramelize the fennel, that licorice flavor kind of dies down and becomes an element in a new type of heartier, slightly sweet flavor.
If you are making your own crust, make this filling while the dough rises. It will take about 10-15 minutes. First, we’re cooking the sweet Italian sausage, then removing it and any excess fat from the pan. We will leave about 2 tsp in the pan and then cook our fennel in the rendered fat (yum.) This fat will give our fennel a nice hearty, meaty flavor, and it goes beautifully with that licorice-y vibe but also subdues it a bit. After this filling is done, we are going over to our pizza and topping with ricotta, mozzarella, raw shallot slices, our new sausage and fennel mixture, more raw fennel stalk slices, salt and pepper. We then bake it and let it come to life.
My husband isn’t a fennel person, but he loves this pizza. It just has so many flavors that compliment and balance each other out. The ricotta is creamy and slightly sweet while the mozzarella adds some saltiness. The fennel compliments the hearty, meaty sausage (which also contains fennel seed) and the shallot adds that last punch of savory flavor. Just trust me on this. Let’s get cooking.
If you’re new to cooking with fennel, check out this article explaining the anatomy of a fennel. This will just make it easier for you during ingredient prep!
First on the menu is an outstanding pumpkin risotto with stracciatella, crispy sage, and shiitakes. Paired with it is a maple dijon pork tenderloin (or chicken thighs). For dessert, enjoy an apple cider bread pudding with creme anglaise and caramel.
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Made this for girls night and we all loved it!!
Yasss!!!! This pizza is perrrrfect for girls night. Goes great with lots and lots of wine lol