Fennel and Sausage Pizza Recipe Kitchen Konfidence

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Step 2. Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5-8 minutes.

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directions. Combine all ingredients except tomato paste. Cover and simmer over low heat for 20-30 minutes, stirring occasionally. Remove heat. Stir in tomato paste to thicken.

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Layer the sausage/fennel mixture over the pizza followed by spoonfuls of the ricotta. Top with the sliced red onion, fennel seeds and crushed red pepper flakes. Sprinkle the pizza with a tiny pinch of salt and pepper. Bake in the oven until the crust is golden and the cheese is bubbling, about 10 minutes. Slice and serve.

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Spread the passata evenly over the base, leaving the raised edge uncovered, then sprinkle over fennel seeds and chilli flakes. Arrange the salami and scatter over the mozzarella evenly. Season with ground black pepper and . cook for 10-12 minutes. Meanwhile, grate the zest of the ½ lemon into a bowl. Squeeze .

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Place a pizza stone (if you have one) on the middle shelf to heat up. In a medium skillet, heat the 1 ½ tablespoons of olive oil over low heat. Add the onions, salt, pepper and ½ tablespoon (or.

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Place an oven rack in the lower third of the oven. Grease a 15×10×1-inch baking pan. On a lightly floured surface, roll dough into a 15×10-inch rectangle; place in baking pan and stretch to fit, pressing dough up the sides and letting it rest as needed. Spread sauce evenly over dough. Sprinkle with mozzarella cheese. Arrange capocollo over.

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Once that happens, turn the heat down to medium-low and let the sauce simmer for about 15 minutes. Stir the sauce occasionally. After the 15 minutes, turn the heat off and let the sauce cool before using it on your pizza dough. It makes enough for about 8 to 10 pizzas depending on how much sauce you use for each pizza.

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That's usually an 8- to 10-pound commitment, but make a big batch o' sausage and freeze it in pizza-party-ready deli pint containers. It freezes well. Just thaw in the fridge overnight." If you're not quite ready for that level of commitment, just get a pound of coarsely ground pork, as close to the 3:1 meat-fat ratio as you can get.

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Simply place the seeds in a dry skillet over medium heat. Stir continuously to prevent burning. Once they start to emit a fragrant aroma and turn golden-brown, typically after 1-2 minutes, remove them from the heat. Toasted seeds can be used whole or ground for various recipes.

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Line a baking sheet with parchment paper; set aside. Step 2. In a large bowl, combine salt, fennel seed and red-pepper flakes. Add pork to the spice mixture along with the garlic, and wine. Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.

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Increase oven temperature to 450 degrees F (230 degrees C). Cook and stir sausage in a skillet over medium heat until no longer pink, about 5 minutes. Roll out pizza dough on a lightly floured surface. Transfer to a pizza pan or clean baking sheet. Spread sauce on top and cover with mozzarella cheese. Top with fennel, onion, sausage, and garlic.

Fennel and Sausage Pizza Recipe Kitchen Konfidence

Austin Italian restaurant L'Oca d'Oro is opening its new pizzeria this month. Bambino will open at 979 Springdale Road. Suite 153, in the Govalle neighborhood starting on Thursday, March 14. Bambino's main focus is pizza, where the round pies are made with dough using flour from Texas grain-focused Barton Springs Mill.Expect traditional options like the Rosso, a tomato--garlic-olive oil.

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On a floured surface, roll or stretch one dough ball to a 10-inch round. Set the round on a floured pizza peel, shaking it gently so it doesn't stick. Brush the edge of the dough with oil. Add one.

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Preheat Oven & Prep Ingredients. Thinly slice the fennel and sweet red pepper, and dice the mozzarella cheese. Preheat the oven to 550 °F or the highest temperature it can get with the pizza stone inside. Prep Italian Sausage. Either make homemade Italian sausage or use store-bought.

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Instructions. Warm olive oil in a medium skillet over medium heat, then add the sausage. Cook sausage until browned, using a wood spoon to stir and break the sausage up as it cooks. Transfer sausage to a paper towel-lined plate, and let cool. Preheat an oven to 500°F, and set an oven rack in the lowest possible position.

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You can use toasted cumin seeds for enhanced flavors or sprinkle cumin powder on top of the pizza. 15. Fennel. Fennel can be used in many forms, such as a garnish, as fresh fronds, or chopped finely and sprinkled over pizza. Fennel has a sweet, nutty flavor. Some pizza lovers enjoy roasting the bulbs before placing them as toppings for extra.