Sausage, Ricotta, and Fennel Pizza recipe
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Ingredients
- 1 tablespoon olive oil 4 Roma tomatoes, thinly sliced 1 tablespoon minced garlic 1 teaspoon Italian seasoning ½ teaspoon crushed red pepper ½ teaspoon salt 1 (14 ounce) package prepared pizza crust ½ pound bulk hot Italian sausage ½ yellow onion, thinly sliced ½ bulb fennel, thinly sliced ½ cup baby spinach leaves ½ cup ricotta cheese ¼ cup shaved Parmesan cheese
Nutrition Info
- 277.3 caloriescarbohydrate: 30.4 gcholesterol: 26.8 mgfat: 11.7 gfiber: 2.3 gprotein: 14.3 gsaturatedFat: 4.2 gservingSize: -sodium: 682.7 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Sausage, Ricotta, and Fennel Pizza
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Heat a frying pan over medium heat. Add olive oil. Add tomatoes, garlic, Italian seasoning, red pepper, and salt. Cook, stirring often, until tomatoes have mostly broken down, about 5 minutes. Spread tomato mixture over the pizza crust.
Heat the same pan over medium-high heat. Add sausage and cook until browned, about 6 minutes. Remove cooked sausage from the pan and set aside, reserving grease in the pan. Add onion and fennel to the pan and cook until softened, about 5 minutes. Add spinach and cook until leaves begin to wilt, about 30 seconds.
Spread sausage and vegetable mixture over tomato-covered crust. Scatter dollops of ricotta cheese on top. Sprinkle with shaved Parmesan cheese.
Bake in the preheated oven until cheese is melted and top is beginning to brown, 8 to 10 minutes.