Ooni Sausage Pizza
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
380 kcal
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Course
Main Course
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Cuisine
Italian
Ooni Sausage Pizza
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This fennel and sausage pizza is made with my Ooni pizza dough and pizza sauce, topped with cooked fennel and sausage, and cooked in the Ooni pizza oven. It's the favorite Ooni pizza recipe in my house, and I hope it becomes one of your favorite pizza recipes too.
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Ingredients
Sausage mixture
- 1 tablespoon olive oil
- ½ medium sized fennel bulb chopped
- 1 pound mild Italian sausage bulk sausage or removed from casings
Ooni sausage pizza
- 1 pizza dough ball I use 250 to 300 gram balls for a 14 inch pizza.
- ¼ to ½ cup Pizza Sauce
- ⅓ cup low moisture mozzarella shredded
Instructions
Sausage mixture
- Fry your chopped fennel in a frying pan with the olive oil over medium-low heat until soft and just starting to lightly brown, about seven to ten minutes.
- Add the bulk Italian sausage to the pan and cook it, breaking it up into smaller pieces, until browned. Once cooked, taste and add some salt and pepper if it really needs it.
- Drain any fat and let the mixture cool until you're ready to top your pizzas.
Ooni sausage pizza
- Prepare your pizza just before baking it in the Ooni. Dust your peel or countertop with semolina (depending on how you like to transfer pizzas to the Ooni), then use your fingers and palms to stretch your dough. If you are using a same day pizza dough that is very elastic, you may need to let it rest 15 minutes or so if it keeps springing back.
- Lightly top your pizza with pizza sauce, the shredded mozzarella, and your fennel sausage mixture.
- Cook in the Ooni pizza oven for a few minutes, turning every few seconds. We prefer to cook on low heat until the cheese has melted, turn off the oven and keep turning to cook the pizza dough through.
- Serve immediately with hot pepper flakes and Parmesan at the table. A drizzle of hot honey can be delicious as well!
Notes
- With one pound of ground sausage, this recipe will make enough fennel and sausage mixture for three or four 12 to 14 inch Ooni pizzas, which should be lightly loaded.
- Feel free to substitute chopped yellow onion for the chopped fennel if you don't like the licorice taste of fresh fennel. Or use a combination of the two.
- The sausage topping shouldn't need any additional seasonings, depending on where you get your sausage, but please taste it after cooking and add salt and pepper if needed.
- Here are my favorite Ooni pizza dough and Ooni pizza sauce recipes. That pizza dough post has tons of tips and tricks for preparing pizza dough for the Ooni.
- Of course, you're most likely going to be making different types of pizza recipes, so feel free to freeze leftover cooled sausage mixture in an air-tight container for three to six months. Alternatively, it is delicious in this cavatappi alfredo recipe.
Nutrition Information
Show Details
Calories
380kcal
(19%)
Carbohydrates
49g
(16%)
Protein
14g
(28%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
28mg
(9%)
Sodium
1056mg
(44%)
Potassium
158mg
(5%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
133IU
(3%)
Vitamin C
3mg
(3%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 1056mg | 44% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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