We made this pizza with our friends Jon and Kate before we went to the Parade of Lights a couple weeks ago. Have you ever had fennel before? I hadn’t, and I have been (for a long time) anxious to give it a try! It is perfect with the chicken sausage because it adds more of that real sausage flavor (fennel is used in sausage), as well as a nice, fresh, almost lemony taste. All the ingredients really balance out to create a great pizza.
I made two different types: a crispy crust and a soft crust. The soft crust proved to be more popular, but the crispy crust was still really good. I’ll give the directions to make it soft, but you can just leave it in the oven for about 4 more minutes if you want it to be crispier. I always like to make my own crust; it is so fast and easy (the hands-on time, that is), costs practically nothing, and tastes great. Of course, you can always purchase yours. (I won’t judge, I promise.) This recipe makes two pizzas, so cut it in half if you please.
Pizza dough – two crusts
3 links chicken apple sausage
2 yellow onions, thinly sliced
1/4 cup thinly sliced fennel bulb
salt and pepper
1/2 cup shredded provolone cheese
1/2 cup shredded swiss cheese
4 tbs. olive oil, divided
Heat oven to 400 degrees.
Heat a large skillet over medium-high heat. Slice sausages lengthwise to remove casings, then squeeze sausages out into a hot skillet. Break up sausage with wooden spoon. Allow to brown, around 7 minutes. Once browned, remove from pan and place in bowl.
Add sliced onion to pan and reduce heat to medium. Brown for 5 minutes, then add sliced fennel. Sprinkle lightly with salt and pepper. Continue to brown, 5 more minutes, until onion is caramelized and fennel is soft.
Add sausage back to pan to heat, then spread sausage mixture evenly over pizza. Top with mixture of swiss and provolone cheeses. Return to oven for around 10 minutes, until edges are lightly browned and cheese is melted and lightly browned. Slice and serve.