Fennel Sausage Pizza with Kale and Fresh Red Pepper

The first time I had a fennel sausage pizza was when I came to California in 2009. I was at Pizzeria Mozza in Hollywood which is a Nancy Silverton restaurant done in collaboration with Mario Batali. As you can imagine, their pizza is top notch and was, and still, is regarded as one of the best pizza joints in Southern California. The crust truly sets them apart.   I was hooked.   At the time, I was perfecting our Friday Fennel blend at home, but it was focused on salmon and stayed in that lane for a while. Maybe it saw a pork chop or two, which I also recommend. Fast forward a few years, Friday Fennel had proven to be quite versatile.

One day, I decided to try my hand at fennel sausage pizza. I wasn't going to start grinding my own sausage, but I had an idea to take my local butcher's hard work and take it up a level. What I found was the perfect fennel sausage topping that can go toe to toe with any fennel sausage pizza out there.  

1 - 10 to12 inch pizza crust - can be fresh or store-bought
1/2 cup shredded fresh kale
1 cup freshly shredded Mozzarella
5 or 6 red pepper slices (sliced into rounds)
1/2 cup Pizza Night by Outside Table
3 tbsp Pizza Thyme by Outside Table
2 tbsp Friday Fennel by Outside Table
1 link Fresh Bratwurst or Kielbasa Sausage, cases removed and chopped

Preheat your oven to 500 degrees if using fresh dough, 425 if using a pre-prepared crust.

Toss chopped sausage with Friday Fennel in a shallow sauce pan and sauté over medium heat until browned. Set aside.

Spread the Pizza Night tomato base evenly around your crust.

Top with the cheese and kale, and sprinkle with Pizza Thyme. Place the red pepper and sausage on top all around the pizza.

Bake for 12 to 15 minutes, being careful at the end to get the cheese bubbly, with even a few dark spots. Slice and serve.

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