I love this fennel sausage pizza because it combines rich and fresh flavors without relying on a traditional tomato sauce. The garlic-chili oil creates a simple but flavorful base, while ricotta, mozzarella, and Parmesan give me several different layers of creaminess, melt, and salty flavor.
Fresh fennel is another reason I enjoy this pizza so much. I shave it very thinly so it softens in the intense heat of the oven while retaining some of its distinctive flavor. It pairs naturally with the fennel sausage and helps balance the richness of the meat and cheese.
I also love the contrast between the crisp, golden crust and creamy toppings. Finishing the pizza under the broiler gives me bubbling cheese and lightly blistered spots that make it feel like a pizza straight from a high-heat pizza oven.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 batch Artisan Pizza Dough, divided into two dough balls (about 437g each)
2 tablespoons olive oil
2 cloves garlic, finely minced or grated
½ teaspoon crushed red pepper flakes (adjust to taste)
2–3 tablespoons Parmesan cheese, finely grated or shaved
Handful of fresh basil leaves, torn
Fine sea salt or flaky salt, to taste
Fresh lemon juice, for finishing (optional)
All-purpose or 00 flour, for dusting
Semolina or cornmeal, for dusting the peel
Directions
I place a pizza stone or steel on the middle rack of my oven and preheat the oven to 550°F, or as hot as my oven will go.
Once the oven reaches its full temperature, I continue heating the pizza stone or steel for at least 45 minutes. This gives the baking surface plenty of time to become thoroughly hot.
I dust my pizza peel with a combination of flour and semolina or cornmeal, then set it aside while I prepare the toppings.
To make the garlic-chili oil, I combine the olive oil, finely minced or grated garlic, and crushed red pepper flakes in a small bowl. I let the mixture sit while I prepare everything else so the flavors have time to infuse the oil.
I halve and core the fresh fennel, then shave it very thinly using a sharp knife or mandoline. I toss the shaved fennel with a small pinch of salt and set it aside.
If my fennel sausage isn’t already cooked, I brown it in a skillet and crumble it into bite-sized pieces.
I lightly season the ricotta with a pinch of salt. If necessary, I stir it briefly to loosen the texture so it is easy to dollop over the pizza.
On a floured work surface, I gently stretch one dough ball into a 12–13 inch round.
I transfer the shaped dough to my prepared pizza peel and gently jiggle the peel to make sure the dough moves freely and isn’t sticking.
I drizzle or brush half of the garlic-chili oil over the dough, leaving approximately a 1-inch border around the edge.
I evenly scatter half of the shaved fennel over the pizza, followed by half of the shredded mozzarella.
I distribute half of the cooked and crumbled fennel sausage evenly over the mozzarella.
I dollop half of the ricotta in small spoonfuls across the pizza and finish with half of the Parmesan.
I carefully slide the assembled pizza from the peel onto the fully heated pizza stone or steel.
I bake it for 5–7 minutes, until the crust is puffed and the bottom has developed a golden color.
I switch on the broiler and continue cooking for another 1–2 minutes, watching carefully, until the top develops some blistering and the cheese is bubbling.
I remove the pizza from the oven and immediately scatter torn fresh basil over the top. When I want an extra touch of brightness, I finish it with a little fresh lemon juice.
I slice the pizza and serve it hot, then repeat the process with the second dough ball and the remaining toppings.
Servings and Timing
This recipe makes two 12–13 inch pizzas. I can slice each pizza according to the number and size of portions I need.
The long total time primarily comes from allowing the pizza dough to rise. Once my dough is ready and my baking surface has been thoroughly preheated, the pizzas cook very quickly in the hot oven.
Yield: 2 (12 – 13 inch) pizzas
Prep Time: 20 minutes
Cook Time: 7 minutes
Rise Time: 7 hours
Total Time: 7 hours 27 minutes
Variations
When I want a milder pizza, I reduce the crushed red pepper flakes in the garlic oil. For more heat, I increase them slightly or sprinkle additional crushed red pepper over the finished pizza.
I can also change the balance of cheeses. I add a little more mozzarella when I want an especially cheesy pizza, or increase the Parmesan when I prefer a sharper, saltier finish.
For more fennel flavor, I reserve a small amount of very finely shaved fennel and scatter it over the pizza after baking. This gives me a combination of cooked and fresh fennel flavors.
When I want more freshness, I use plenty of torn basil immediately after the pizza leaves the oven. I can also add the optional squeeze of lemon juice to cut through the richness of the sausage and cheese.
I sometimes adjust the amount of fennel sausage depending on how hearty I want the pizza. Using closer to 6 ounces keeps the toppings lighter, while 8 ounces gives me a more substantial sausage-forward pizza.
Storage/Reheating
I let leftover fennel sausage pizza cool before transferring the slices to an airtight container. I keep the pizza refrigerated until I am ready to enjoy it again.
For reheating, I prefer using the oven because it helps restore the crisp texture of the crust. I place the slices on a baking sheet or directly on a preheated baking surface and warm them until the cheese is hot and the crust has crisped again.
I can also reheat individual slices in a skillet over medium-low heat. I place the pizza in the skillet and heat it until the bottom becomes crisp and the toppings are warmed through. Covering the skillet briefly can help the cheese warm more evenly.
Although a microwave is convenient, I find that it produces a softer crust. I use it when speed matters more than restoring the original crisp texture.
FAQs
What is fennel sausage pizza?
I make fennel sausage pizza with fennel-flavored sausage, fresh shaved fennel, and cheese over pizza dough. In this version, I skip tomato sauce and use garlic-chili olive oil, ricotta, mozzarella, and Parmesan to create a flavorful white pizza.
Do I need to cook the fennel sausage before putting it on the pizza?
Yes. I use cooked and crumbled fennel sausage for this recipe. If it isn’t already cooked, I brown it in a skillet before assembling the pizza.
Why do I use both fresh fennel and fennel sausage?
I find that using both creates a more interesting fennel flavor. The sausage provides rich, savory flavor, while thinly shaved fresh fennel adds a lighter, fresher quality that balances the meat and cheese.
How thin should I slice the fresh fennel?
I shave the fennel as thinly as possible. A mandoline works particularly well, although I can also use a very sharp knife. Thin slices cook quickly in the hot oven and integrate better with the other toppings.
Can I make fennel sausage pizza without a pizza stone?
I prefer a pizza stone or steel because the extremely hot surface helps create a crisp, well-browned bottom crust. If I use another baking setup, I keep in mind that the crust and cooking time may differ.
Why do I preheat the pizza stone for 45 minutes?
I give the stone or steel at least 45 minutes after the oven reaches temperature so the baking surface becomes thoroughly heated. This stored heat helps the dough cook rapidly and produces a crisper, more deeply browned crust.
How do I keep pizza dough from sticking to the peel?
I dust my pizza peel with flour and semolina or cornmeal before placing the stretched dough on it. After transferring the dough, I give the peel a gentle jiggle to confirm that the pizza can move freely before adding all the toppings.
Why do I broil the pizza at the end?
I use the broiler for the final 1–2 minutes to encourage bubbling cheese and attractive blistering on top. I watch the pizza constantly during this step because the intense heat can brown the toppings very quickly.
What does lemon juice add to fennel sausage pizza?
I use a small squeeze of fresh lemon juice when I want additional brightness. Its acidity helps balance the richness of the sausage, ricotta, mozzarella, Parmesan, and olive oil.
Can I prepare the toppings ahead of time?
Yes. I can shave the fennel, cook and crumble the sausage, shred the mozzarella, grate the Parmesan, and prepare the other ingredients before I shape the dough. I like having everything ready because pizza cooks quickly once it is assembled.
Conclusion
Fennel sausage pizza is one of my favorite combinations when I want a rich white pizza with plenty of savory flavor. The garlic-chili oil creates a fragrant base, while fresh fennel and fennel sausage complement each other beautifully. Ricotta adds creamy pockets throughout each slice, mozzarella provides the melt, and Parmesan finishes everything with a salty, savory edge.
Fennel sausage pizza is a savory white pizza topped with garlic-chili oil, creamy ricotta, mozzarella, Parmesan, fennel sausage, and thinly shaved fresh fennel. Fresh basil and optional lemon juice add a bright finish to the crisp, blistered pizza.
Ingredients
1 batch Artisan Pizza Dough, divided into two dough balls (about 437g each)
2 tablespoons olive oil
2 cloves garlic, finely minced or grated
½ teaspoon crushed red pepper flakes (adjust to taste)
2–3 tablespoons Parmesan cheese, finely grated or shaved
Handful of fresh basil leaves, torn
Fine sea salt or flaky salt, to taste
Fresh lemon juice, for finishing (optional)
All-purpose or 00 flour, for dusting
Semolina or cornmeal, for dusting the peel
Instructions
Place a pizza stone or steel on the middle rack of the oven and preheat to 550°F, or as hot as the oven will go. Once the oven reaches temperature, continue heating the stone or steel for at least 45 minutes.
Dust a pizza peel with flour and semolina or cornmeal and set aside.
Combine the olive oil, garlic, and crushed red pepper flakes in a small bowl. Let the garlic-chili oil infuse while preparing the remaining toppings.
Halve and core the fennel bulb, then shave it very thinly with a sharp knife or mandoline. Toss with a small pinch of salt and set aside.
If necessary, cook the fennel sausage in a skillet until fully cooked, then crumble it into bite-sized pieces.
Season the ricotta with a small pinch of salt and stir briefly if needed to make it easy to dollop.
On a floured work surface, gently stretch one dough ball into a 12–13 inch round. Transfer it to the prepared pizza peel and gently jiggle the peel to ensure the dough moves freely.
Brush or drizzle half of the garlic-chili oil over the dough, leaving approximately a 1-inch border around the edge.
Scatter half of the shaved fennel over the dough, followed by half of the mozzarella and half of the cooked fennel sausage.
Dollop half of the ricotta evenly over the pizza and finish with half of the Parmesan.
Carefully slide the pizza onto the fully heated pizza stone or steel. Bake for 5–7 minutes, until the crust is puffed and the bottom is golden.
Switch the oven to broil and cook for another 1–2 minutes, watching carefully, until the cheese is bubbling and the top is lightly blistered.
Remove the pizza from the oven and immediately top with torn fresh basil. Finish with a small squeeze of fresh lemon juice, if desired.
Slice and serve hot. Repeat the shaping, topping, baking, and finishing process with the second dough ball and remaining toppings.
Notes
Cook the fennel sausage completely before adding it to the pizza.
Shave the fresh fennel as thinly as possible so it softens during the short, high-temperature bake.
Reduce the crushed red pepper flakes for a milder pizza or increase them for additional heat.
For stronger fennel flavor, reserve a small amount of finely shaved fennel and scatter it over the pizza after baking.
Use extra mozzarella for a cheesier pizza or additional Parmesan for a sharper, saltier finish.
A squeeze of fresh lemon juice helps balance the richness of the sausage, cheese, and olive oil.
Preheating the pizza stone or steel for at least 45 minutes helps produce a crisp, deeply browned crust.
Refrigerate cooled leftover slices in an airtight container. Reheat in a hot oven or skillet for the crispiest crust.
