red onion, ricotta + fennel sausage pizza
photo by Jennifer Johnson
1 dough ball (1/4 of 1 recipe)
1 fennel sausage, casing removed
1 small red onion, thinly sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
Flour, for dusting
1/4 cup tomato sauce
1/2 cup whole-milk ricotta cheese
1/4 ball fresh mozzarella cheese, torn into pieces
Freshly grated Parmigiano-Reggiano, for serving
- Remove dough from refrigerator at least 1 hour before you use. Dough is much easier to form at room temperature. At same time you’re pulling out dough, place your Baking Steel on top rack in oven. Preheat oven to 500°F.
- In a medium sauté pan, add sausage. Cook until just browned, about 10 minutes. Break up sausage into bite-sized pieces as it cooks. Remove with a slotted spoon and set aside. Return pan to medium heat (leaving oil in pan). Add onions and cook until just softened, 2-3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
- After 1 hour, turn oven temperature to broil.
- Dust a pizza peel with flour.
- Dust hands with flour and remove dough from container. Place dough gently over knuckles and allow pizza crust to form, turning slowly, as it stretches down. Do this for a few minutes until it stretches out into a nice, round shape. Place on prepared pizza peel and continue to stretch into a circle if needed.
- Spread an even layer of tomato sauce over dough, leaving about 1 inch around outside edge. Scatter top with ricotta cheese, followed by mozzarella cheese, red onions, and half of sausage (save other half for another pizza). Carefully transfer pizza onto Baking Steel, close oven, and set a timer for 2 minutes.
- After 2 minutes, turn oven temperature back to 500°F. Close oven and set a timer for another 2 minutes. Remove pizza, or continue to cook for another 1-2 minutes if needed. Top with Parmigiano-Reggiano. Serve immediately.
Makes 1 pizza.