Caramelized Onion and Fennel Sausage Pizza

Pizza’s Neapolitan spirit comes alive when sweet Italian sausage meets slowly caramelized onions and fennel. Fontina and mozzarella melt over thyme and garlic for a fragrant, skillet-friendly weeknight pie.

Serves 4 · 30 min prep · 40 min cook

Estimate for one serving

• 560 cal
• 25g protein
• 46g carbs
• 30g fat
• 3g fiber

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Ingredients

• 1 lb pizza dough
• 12 oz sweet Italian sausage
• 2 large thinly sliced yellow onions
• 1 medium thinly sliced fennel bulb
• 3 tbsp olive oil
• 1 tbsp butter
• 1 tsp leaves fresh thyme
• 2/3 cup pizza sauce
• 8 oz torn fresh mozzarella
• 1 cup shredded fontina cheese
• 1/2 tsp crushed fennel seeds
• 2 cloves sliced garlic
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 tsp honey
• 1 cup fresh arugula

Instructions

1. 1Preheat the oven to 475°F with a pizza stone or inverted baking sheet inside if available. Let the dough come to room temperature while you prep the toppings.
2. 2Heat olive oil and butter in a large skillet over medium-low heat. Add the sliced onions and fennel with salt. Cook slowly, stirring every few minutes, until deeply golden and sweet, 20 to 25 minutes. Stir in the honey, thyme, and crushed fennel seeds near the end.
3. 3In a separate skillet cook the sausage over medium heat, crumbling it until browned and cooked through, about 8 minutes. Drain and set aside.
4. 4On a floured surface stretch the dough into a 12-inch round. Transfer to a parchment-lined peel or baking sheet. Brush the edges lightly with olive oil.
5. 5Spread a thin layer of pizza sauce over the dough, leaving a 1-inch border. Scatter half the fontina, then the caramelized onion-fennel mixture and the cooked sausage.
6. 6Nestle the torn fresh mozzarella and remaining fontina among the toppings. Add the sliced garlic and a grind of black pepper.
7. 7Slide the pizza onto the hot stone or bake on the sheet for 12 to 15 minutes until the crust is blistered and charred in spots and the cheese is melted with golden edges.
8. 8Remove from the oven and let rest 2 minutes. Top with fresh arugula so it wilts slightly from the residual heat.
9. 9Slice into eight pieces and serve immediately, letting the sweet onions and fennel play against the savory sausage.