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.
Ingredients
Scale
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
Instructions
- Heat oven to 475°F with an inverted baking sheet or pizza stone positioned on the lowest rack.
- Stretch pizza dough into an 11-by-15-inch rectangular shape on floured parchment paper, trimming excess paper edges.
- Slide dough with parchment onto the preheated baking surface. Bake until golden, approximately 10-12 minutes.
- While crust bakes, sauté sausage in olive oil over medium-high heat, breaking into crumbles until completely browned, around 4 minutes.
- Remove partially baked crust and spread ricotta evenly, maintaining a 1-inch border from edges.
- Generously distribute mozzarella, provolone, and parmesan cheeses across the surface. Scatter cooked sausage and minced garlic over cheese layer.
- Return pizza to oven, baking an additional 8-10 minutes until cheese becomes melted and bubbly. Sprinkle dried oregano across top.
- 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.
- 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