“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.”
Pork and Fennel Sausage Pizza
- 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
- 1 kg (2 lb 4 oz) ripe tomatoes
- Sea salt
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.
- 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.