Ingredients for Cast-Iron Pizza with Fennel and Sausage

• 350g store-bought pizza dough, room temperature

• 80ml d'huile d'olive extra-vierge, divisée

• 230g sweet Italian sausage, casings removed

• 50g prepared marinara

• 110g coarsely grated low-moisture mozzarella

• 1/2 small fennel bulb, very thinly sliced

• 3 garlic cloves, very thinly sliced

• Sel kasher

• Crushed red pepper flakes and torn basil leaves (for serving)

Place a rack in top-most position of oven; preheat to 246°C. Place dough on a work surface; drizzle with 1 tablespoon oil, turning to coat. Stretch out to a 10" round and cover loosely with plastic wrap.

Heat 1 tablespoon 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. Transfer sausage to a small bowl.

Remove skillet from heat and carefully lay dough inside (use spoon to help you extend dough all the way to the edges). Season with salt, then spread marinara over entire surface of dough. Top with mozzarella, then fennel, garlic, and cooked sausage. Drizzle with another 2 tablespoons oil. Peek underneath the crust—the bottom should be golden brown and crisp from residual heat in the skillet. If it’s not, set over medium-low and cook until crust is golden brown, about 3 minutes.

Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 10–14 minutes. Let cool 5 minutes, then top with red pepper flakes and basil. Sprinkle with more salt and drizzle with remaining 1 tablespoon oil.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.