Shaved Fennel, Sausage and Kalamata Olive Pizza

Υλικά

Sauce

1 (14oz can) San Marzano whole peeled tomatoes

1 garlic clove minced

1 tbsp EVOO

Sea salt and freshly ground black pepper

Pizza

12 oz sweet Italian sausage - casings removed

1 recipe perfect pizza dough

Cornmeal or semolina flour

8 oz low moisture mozzarella cheese - grated (~ 2 cups)

1/2 cup pitted kalamata olives

Flaky sea salt

1 large fennel bulb - stemmed, cored and shaved on mandoline

Extra EVOO for brushing

1 tbsp chopped fresh thyme

2 tbsp chopped fresh parsley

1/2 cup finely grated Parmigiano-Reggianno cheese

Οδηγίες

Place pizza stone in lower 1/3 of oven and preheat to %00 degrees for at least 30 mins.

Sauce

Drain liquid from tomatoes and place in bowl.

Use immersion blended to puree (pulse 3 or 4 times).

Stir in garlic and oo

Taste and adjust seasoning with salt & pepper

Set Aside

Pizza

Sauté sausage in skillet - breakup with spoon.

Cook until browned and crisp at edges

Flatten dough to 1/2 inch on floured surfaceand roll out dough to desired thickness

Keep on parchment lined baking sheet & cover with parchment paper.

Dust pizza peel with flour and place dough on the peel.

Shake the peel to make sure dough moves freely.

Lightly coat dough with sauce

Top with mozzarella, sausage fennel and olives

Season with salt & pepper

Slide the pizza quickly off the peel onto the stone.

Allow it to cook until the crust is golden brown and crisp and cheese is bubbling - 8 to 10 mins

Remove from oven and place on cutting board.

Brush exposed crust with oo

Top pizza with pepper flakes, herbs and Parmesan.

Let rest for 1 to 2 mins.

Σημειώσεις

William Sonoma Class