Grilled Sausage and Fennel Pizza

Grilled Sausage and Fennel Pizza
Staff Writer
Elizabeth Falkner

This pizza recipe combines sweet Italian sausage with crisp fennel and a mix of cheeses to make the perfect pizza for any meat lover. 

6
Servings
184
Calories Per Serving
Deliver Ingredients

Ingredients

  • One  8-ounce ball of pizza dough
  • 1  Tablespoon  semolina flour, plus more for dusting
  • 2  Tablespoons  olive oil
  • 1/2  Cup  tomato sauce
  • 1/4  Cup  thinly sliced red onion
  • 1/4  Cup  thinly sliced fennel bulb
  • 6  Ounces  cooked, bulk sweet Italian sausage
  • 4  Ounces  Ricotta cheese
  • 2  Tablespoons  grated Parmsean cheese
  • 1/4  Teaspoon  fennel pollen (optional)

Directions

Preheat the grill to high.

Dust your counter with the 2 tablespoons of flour. Stretch the dough by rotating it on your knuckles into a 12- to 13-inch diameter round. Sprinkle the semolina on a wooden pizza paddle or on the back of a baking pan large enough to hold the dough round. Set the dough on the semolina and brush the top of the dough with the olive oil.

Slide the pizza onto the hot grill and cook until grill marks appear and the dough is set, about 2 minutes. Brush the uncooked side of dough with olive oil and carefully flip the dough over. 

To build the pizza, spread the tomato sauce over the partially cooked crust, then distribute the onion and fennel over the sauce. Add the Italian sausage in chunks, then drop the ricotta in 6 to 8 large spoonfuls around the pizza. Next, sprinkle the pizza with the Parmesan cheese. Let the pizza continue to cook on the grill until the underside is nicely charred and cooked through and the cheese has melted, about 10 minutes. When it's done, remove the pizza from the heat and set it on a cutting board. Sprinkle the pizza with the fennel pollen, cut it into 6 to 8 wedges, and serve immediately.

Nutritional Facts

Total Fat
15g
21%
Saturated Fat
9g
38%
Cholesterol
31mg
10%
Carbohydrate, by difference
3g
2%
Protein
10g
22%
Vitamin A, RAE
42µg
6%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
69mg
7%
Choline, total
16mg
4%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
97mg
14%
Selenium, Se
9µg
16%
Sodium, Na
215mg
14%
Water
64g
2%
Zinc, Zn
1mg
13%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.