Sausage-and-Fontina Pizza

Name: Sausage-and-Fontina Pizza
Prep time: 20 min
Total time: 35 min
Ingredients: 0.25 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

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By

Martha Stewart Test Kitchen

Updated on September 19, 2017

Prep Time:

20 mins

Total Time:

35 mins

Servings:

4

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.

Ingredients

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

Directions

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.
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.