So, this was my first real attempt at homemade pizza and I must say, it was a serious success. The flavors in this recipe were delicious together — those folks at Cooking Light know what they are doing. There were a lot of firsts for me in this recipe. First, chicken sausage. What in the world is that? Ask you butcher at — where else — Publix. It looks just like italian sausage, just ten times healthier. There was virtually no fat as they browned in the skillet. While I’m talking about the sausage, you can break it into a lot smaller pieces in the skillet, Frank just likes them in bigger chunks. It lots a little weird in these large chunks, but just go with it.
Second ‘first’ — fennel.
I bought a fennel bulb and had to Google it because I had no idea how to chop it or what to do with it. Found this very informative video on the internet (what did we do before the internet, seriously?) on chopping fennel. It’s a breeze, don’t worry.
Third ‘first’ — fresh pizza dough. I had heard that Publix (am I obsessed?) makes incredible fresh pizza dough and I heard right, it was really good. You can find it in their bakery section, in a small refridgerated case.
Fourth ‘first’ — pizza itself.
But it turned out fabulously, please you MUST try this, I promise you’ll love it. Serve with a salad of greens, tomato and red wine vinegar. Let me know!
Pizza with Chicken Sausage, Fennel and Sweet Onion
- 1 package of chicken sausages, chopped
- 2 teaspoons olive oil
- 1 1/2 cups vertically sliced sweet onion
- 1 cub thinly sliced fennel (watch the video, I promise)
- 1/4 teaspoon salt
- fresh pizza dough
- 3/4 cup of Gouda cheese, shredded (I bought a wheel of Gouda and shredded myself)
- 1 tablespoon chopped chives (from my herb garden!)
Preheat oven according to the pizza dough label instructions, probably 450. Heat a large skillet over medium-high heat. Brown sausage until cooked. Remove from pan. Add oil to pan and saute the onion and fennel with the salt, covered for 10 minutes or so, until tender and lightly browned.
In the meantime, place the dough on a lightly floured countertop. Sprinkle about half a handful of flour on top of the doughball and roll it out with a rolling pin to desired thickness.
Move dough to nonstick cookie sheet. Put the onion/fennel mixture on the pizza, then the gouda, then the cooked sausage.
Bake for about 12 minutes or until crispy. Sprinkle evenly with chopped chives and serve!