Pork and Fennel Sausage Pizza

Published on August 1, 2017

“I’ve taken the filling out of the sausage casings for good reason. If the sausage is merely sliced, the casings can have the texture of rubber bands when cooked quickly at high heat. It’s also easier to distribute the sausage evenly on the pizza. If fresh artichokes aren’t available, there are good Italian artichokes in oil available at specialist stores.”

Images and recipes from New Pizza by Stefano Manfredi (Murdoch Books, RRP $39.99)

Ingredients

250 g (9 oz) ball of basic pizza dough (see Stefano’s recipe here.)
120 g (4¼ oz) fior di latte mozzarella, thinly sliced
3 cooked artichokes (see note), cut into quarters
40 g (1½ oz/¾ cup) grated parmesan cheese
140 g (5 oz) best-quality Italian-style pork and fennel sausages, meat removed from casings
Sea salt
80 g (3 oz/¹?³ cup) buffalo milk ricotta cheese
8–10 fennel fronds

TOMATO FILLETS

1 kg (2 lb 4 oz) ripe tomatoes
Sea salt

Method

FOR THE TOMATO FILLETS

Plunge the tomatoes into boiling salted water for 20–30 seconds, then plunge into iced water. After 5 minutes, they’ll peel easily.
Peel, halve and scoop out all seeds with a spoon.
Cut each half in two, then each quarter into fillets. Unused fillets will keep for 2–3 days, refrigerated.

TO ASSEMBLE

Place a large tile in your oven for the pizza, then turn the oven up to preheat to full heat (without using any fan-forced function) for at least 20 minutes.
Scatter mozzarella over the pizza base, leaving the edges clear to about 3–4 cm (1½ inches).
Distribute the artichoke quarters and tomato fillets over the top. Sprinkle with parmesan and sausage meat.
Season with salt and place in the oven for 3–5 minutes until cooked, turning for even colour.
Once out of the oven, use a teaspoon to place small blobs of buffalo ricotta here and there.
Finally, place the fennel fronds evenly over the top.

← Basic Pizza Dough

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