Fennel and Sausage Pizza

I made this fennel and sausage pizza one night and it was the best pizza we have had in a long time. You can adjust the amount of toppings and sauce and cheese to your preference. For the dough, I like Jay's Signature Crust from this site.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
4 servings


  • 1 fennel bulb, cut into 1/2-inch slices, fronds reserved

  • 1 small onion, cut into 1/2-inch slices

  • 2 tablespoons olive oil

  • 3 turkey Italian sausages, casings removed

  • 1 pound prepared pizza dough, or as needed

  • ½ cup pizza sauce

  • 1 ½ cups shredded mozzarella cheese

  • 2 cloves garlic, thinly sliced


  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

  2. Toss fennel and onion slices with olive oil; spread out on the baking sheet.

  3. Roast in the preheated oven until golden, 10 to 15 minutes. Remove from the oven. Increase oven temperature to 450 degrees F (230 degrees C).

  4. Cook and stir sausage in a skillet over medium heat until no longer pink, about 5 minutes.

  5. 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 slices.

  6. Bake in the preheated oven until cheese is melted, 15 to 17 minutes. Garnish with chopped fennel fronds.

Nutrition Facts (per serving)

600 Calories
24g Fat
62g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 600
% Daily Value *
Total Fat 24g 31%
Saturated Fat 7g 36%
Cholesterol 75mg 25%
Sodium 1723mg 75%
Total Carbohydrate 62g 22%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 33g
Vitamin C 7mg 37%
Calcium 364mg 28%
Iron 4mg 24%
Potassium 339mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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