•  24 oz pizza dough, room temp
  • 1 cup grated parmesan cheese
  • 6 oz fresh mozzarella, shredded
  • 1/2 large onion, sliced thin
  • 1 fennel bulb, shaved or thinly sliced
  • 4 apple sausages, chopped
  • Garlic cream sauce
  • Seasonal herbs, I used: basil, ground fennel, and oregano.
  • Salt and fresh ground black pepper to taste
  • Sheet of baking paper


Place pizza dough in a bowl cover with olive oil and aluminum foil. Leave outside for two hours or until it doubles its size.

Shave fennel. Ok, so I’m using a cooking gadget called mandolin, which looks more like a guillotine, a torture device  from the 18th century. It’s a bit dangerous if you dont use the guard, but it is amazingly useful in slicing vegetables paper-thin or for making evenly cut fries. If you don’t have one, shaving the fennel with a plain old peeler will do the trick! Have a bowl with iced water to put the fennel shavings on it ,otherwise they will turn brown. Quickly saute fennel and set aside in a bowl.

Saute the sausage just a bit, not too much because they are going to finish cooking in the oven.

Lay pan with baking paper. Then, stretch the pizza dough in table until the dough has the desired thickness.

Spread the homemade cream  sauce on dough.

 Place the fennel, sausage and onion atop of the dough. Then, top with mozzarella, Parmesan and season with herbs, sea salt and fresh ground black pepper. I’m experimenting with another type of shape , like a pizzeta to see what tastes/looks better. ..


vs Pizza. 

Cook according to the 1,2,3 method from my potato pesto pizza blog post for baking a stellar crust and enjoy!

Ready for some obscenely mouthwatering pizza pics! Here we go….