Sausage-and-Fontina Pizza

sausage and fontina pizza
Prep Time:
20 mins
Total Time:
35 mins

Pickled jalapenos do double duty here -- they're chopped for the pizza, and the brine is made into a dressing for the tangle of carrots, fennel, and arugula on top.


  • ¼ cup extra-virgin olive oil

  • 1 pound Quick Basic Pizza Dough or store-bought pizza dough, thawed if frozen

  • 8 ounces sweet Italian sausage, removed from casings and broken into bite-size pieces

  • 3 ounces fontina, thinly sliced

  • 3 tablespoons coarsely chopped pickled jalapenos, plus 1 tablespoon brine

  • Kosher salt and freshly ground pepper

  • 2 medium carrots

  • 1 very small head fennel, trimmed

  • 2 cups packed baby arugula


  1. Preheat oven to 500 degrees, with an inverted rimmed baking sheet on top rack. Brush another baking sheet with 2 tablespoons oil; stretch dough into an 11-by-12-inch rectangle on it (if dough springs back, let stand a few minutes). Scatter sausage evenly over dough. Bake on inverted sheet 10 minutes. Sprinkle with cheese, jalapenos, salt, and pepper. Bake until crisp on bottom and cheese is bubbling, 5 to 8 minutes more. Let cool slightly.

  2. Meanwhile, peel carrots and shave into short lengths with peeler. Thinly slice fennel. Toss carrots, fennel, and arugula with brine and remaining 2 tablespoons oil. Season with salt and pepper. Top pizza with a handful of salad just before serving, with remaining salad on the side.

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