The Perfect Rustic Sausage Ricotta Pizza with Fresh Spinach Fennel Salad Recipe

Crafting a mouthwatering rustic sausage ricotta pizza sparks culinary excitement in my kitchen.

Savory aromas drift through the room as ingredients come together.

Homemade pizzas feel like a personal celebration of flavor and creativity.

Crisp spinach and delicate fennel create a fresh counterpoint to the rich, hearty sausage.

Melted ricotta adds creamy depth that makes each bite irresistible.

Seasonal ingredients dance across the perfectly golden crust, promising a delightful meal.

You will absolutely love how simple yet spectacular this combination becomes when prepared with care.

Why This Sausage Ricotta Pizza Is Worth It

• Craft Gourmet Pizza at Home: Quick and Delicious homemade restaurant-style pizza that elevates your cooking skills without complex techniques.
• Customize with Ease: Swap ingredients like different meats or vegetables to match your taste preferences, making this recipe wonderfully adaptable for any meal.
• Restaurant-Quality Flavor Explosion: Combine crispy pizza crust, creamy ricotta, spicy sausage, and fresh spinach salad for a professional-level dining experience right in your kitchen.
• Balanced Nutritional Punch: Packed with protein from sausage, fresh greens from spinach, and variety of cheeses, this recipe offers a complete and satisfying meal in one dish.

What You Need for Sausage Ricotta Pizza Bliss

• Pizza Dough: A flexible base that provides the foundation for the rustic pizza.
• Ricotta Cheese: A creamy, smooth cheese that adds rich texture to the pizza.
• Sausage: A savory meat that brings depth and flavor to the dish.

• Mozzarella Cheese, Provolone Cheese, Parmesan Cheese: These cheeses create a delicious melted topping with complex flavor and perfect meltability.

• Spinach, Fennel: Fresh, crisp greens that provide a light and refreshing contrast to the rich pizza.
• Red Onion, Red Peppers, Artichoke Hearts: Colorful vegetables that add brightness and variety to the salad.

• Garlic, Oregano, Red Pepper Flakes: Herbs and spices that enhance the overall flavor profile of the pizza.

• Olive Oil, Vinegar, Salt, Pepper: Essential seasonings that balance and unite the salad ingredients.

How to Make Sausage Ricotta Pizza with Salad

Step 1: Prepare the Oven

Heat the oven to 475°F. Position an inverted baking sheet or pizza stone on the lowest rack to create an ultra-hot cooking surface.

Step 2: Shape the Pizza Dough

Stretch the pizza dough into an 11-by-15-inch rectangle on a floured parchment paper. Carefully trim any excess paper edges to create a clean shape.

Step 3: Pre-Bake the Crust

Slide the dough (with parchment) onto the hot baking sheet or stone. Bake until the crust develops golden spots, which takes about 10–12 minutes.

Step 4: Cook the Sausage

Heat olive oil in a skillet over medium-high heat. Add sausage and break it into small pieces while cooking until it browns completely and loses its pink color, approximately 4 minutes.

Step 5: Add Ricotta Base

Remove the crust from the oven. Spread ricotta cheese across the surface, leaving a 1-inch border around the edges for a rustic look.

Step 6: Layer Cheese and Sausage

• Mozzarella
• Provolone
• Parmesan

Add the cooked sausage and minced garlic evenly across the surface.

Step 7: Final Cheese Bake

Return the pizza to the oven and bake for another 8–10 minutes until the cheese becomes bubbly and slightly golden.

Sprinkle dried oregano over the top.

Step 8: Prepare Vibrant Salad

• Spinach
• Fennel
• Red peppers
• Artichoke hearts
• Drained red onion

Toss the ingredients with vinegar and oil.

Season with salt and pepper to enhance the flavors.

Step 9: Serve and Garnish

Top the hot pizza with the fresh salad.

Slice the pizza and finish with a sprinkle of red pepper flakes for an extra kick of heat.

Tips for a Crispy, Cheesy Pizza Combo

• Choose high-protein ground sausage for maximum flavor and richness in the pizza.
• Use room temperature ricotta for smoother spreading and better cheese melting consistency.
• Ensure pizza stone or baking sheet is preheated to achieve crispy, golden crust texture.
• Pat sausage dry before cooking to prevent excess moisture and promote better browning.
• Remove red onion's sharp bite by soaking in cold water for 5-10 minutes before adding to salad.

Creative Pizza Twists You’ll Want to Try

• Spicy Chorizo Kick: Replace Italian sausage with spicy chorizo, add jalapeños, and use pepper jack cheese for extra heat.
• Mediterranean Vegetarian: Swap sausage with roasted Mediterranean vegetables like zucchini, eggplant, and bell peppers, use feta cheese instead of ricotta.
• Prosciutto Arugula Version: Top pizza with thin prosciutto slices after baking, replace spinach salad with fresh arugula dressed in lemon vinaigrette.
• Breakfast Style: Use breakfast sausage crumbles, add scrambled eggs before final baking, garnish with chives and serve with side of salsa.

Pairing Ideas for Pizza and Fennel Salad

• Perfectly Pair Pizza Wine: Select a medium-bodied red wine like Chianti or Sangiovese that complements the rich sausage and cuts through the creamy cheeses.
• Craft Beer Companion: Choose an amber ale or hoppy IPA with enough malt backbone to balance the pizza's robust flavors and spicy sausage notes.
• Crisp Salad Sidekick: Pour a zesty white wine like Pinot Grigio or Sauvignon Blanc to highlight the fresh, bright elements of the fennel spinach salad.
• Refreshing Herbal Spritzer: Mix sparkling water with fresh basil and lemon for a light, palate-cleansing drink that refreshes between pizza bites.

Storing Pizza and Salad the Right Way

• Refrigerate: Store leftover pizza in an airtight container or wrapped tightly in plastic wrap for up to 3-4 days in the refrigerator. Keep salad separate to maintain crispness.
• Freeze: Wrap individual pizza slices in aluminum foil, then place in a freezer bag. Freeze for up to 2 months. Separate salad ingredients before freezing.
• Reheat Oven Method: Preheat oven to 375°F. Place pizza slices on a baking sheet, cover loosely with foil to prevent burning. Warm for 10-12 minutes until heated through and crispy.
• Microwave Quick Fix: Place pizza slice on a microwave-safe plate. Heat for 30-45 seconds. Add a small cup of water nearby to prevent cheese from becoming rubbery.

FAQs About Sausage Ricotta Pizza Night

• Can I use different types of sausage?

Yes, you can substitute Italian sausage with chorizo, chicken sausage, or even vegetarian sausage alternatives for different flavor profiles.

• How do I prevent the pizza crust from becoming soggy?

Precook the crust on a hot baking sheet or pizza stone, and avoid adding too many wet ingredients. Pat ingredients like sausage dry before adding to the pizza.

• Is this pizza suitable for meal prep?

While best enjoyed fresh, you can prepare the components ahead of time. Cook the sausage and chop salad ingredients in advance, assembling just before baking for optimal texture.

• What if I don't have fresh herbs?

If you don’t have fresh oregano, use dried oregano sparingly. Start with 1/2 teaspoon and adjust to taste, as dried herbs are more concentrated in flavor.

Rustic Sausage Ricotta Pizza with Fresh Spinach Fennel Salad Recipe

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4.8 from 23 reviews

• Total Time: 35–37 minutes
• Yield: 4 1x

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Description

Rustic Sausage Ricotta Pizza delivers a symphony of Italian flavors, blending hearty sausage and creamy ricotta on a perfectly crisp crust. Each slice promises a delightful journey through rustic comfort, complemented by a zesty fresh spinach fennel salad that elevates the entire dining experience.

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Ingredients

Scale 1x2x3x

Meats:

• 1/2 pound sweet Italian sausage, casings removed

Pizza Base:

• 1 pound pizza dough, at room temperature
• 1 tablespoon extra-virgin olive oil
• All-purpose flour, for dusting

Cheeses:

• 3/4 cup whole-milk ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded provolone cheese
• 1/3 cup grated parmesan cheese

Seasonings:

• 2 cloves garlic, minced
• 1/4 teaspoon dried oregano

Salad Greens:

• 4 cups baby spinach (about 2 1/2 ounces)
• 1 small bulb fennel, trimmed, cored, thinly sliced
• 1/2 small red onion, thinly sliced and soaked in ice water for 10 minutes

Salad Additions:

• 1/2 cup chopped roasted red peppers
• 3/4 cup quartered marinated artichoke hearts, drained and halved

Salad Dressing:

• 1 tablespoon red wine vinegar

Seasonings:

• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Red pepper flakes, for topping

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Instructions

1. Heat oven to 475°F with an inverted baking sheet or pizza stone positioned on the lowest rack.
2. Stretch pizza dough into an 11-by-15-inch rectangular shape on floured parchment paper, trimming excess paper edges.
3. Slide dough with parchment onto the preheated baking surface. Bake until golden, approximately 10-12 minutes.
4. While crust bakes, sauté sausage in olive oil over medium-high heat, breaking into crumbles until completely browned, around 4 minutes.
5. Remove partially baked crust and spread ricotta evenly, maintaining a 1-inch border from edges.
6. Generously distribute mozzarella, provolone, and parmesan cheeses across the surface. Scatter cooked sausage and minced garlic over cheese layer.
7. Return pizza to oven, baking an additional 8-10 minutes until cheese becomes melted and bubbly. Sprinkle dried oregano across top.
8. Prepare salad by combining spinach, fennel, red peppers, artichoke hearts, and drained red onion in a mixing bowl. Dress with vinegar and olive oil, seasoning with salt and pepper.
9. Immediately top hot pizza with prepared salad. Slice into portions and garnish with red pepper flakes for added heat.

Notes

• Crisp the Dough: Use a preheated baking stone or inverted sheet for an extra-crispy pizza crust that mimics wood-fired pizzeria results.
• Customize Sausage: Swap spicy Italian sausage with chicken or plant-based sausage for different dietary preferences while maintaining rich flavor profiles.
• Cheese Flexibility: Mix and match cheeses based on availability or taste, but keep ricotta as the creamy base for authentic texture and mouthfeel.
• Salad Balance: Add a handful of fresh herbs like basil or parsley to the salad for brightness and additional layers of fresh flavor that complement the rich pizza.

• Prep Time: 15 minutes
• Cook Time: 20–22 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 3g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 60mg