Fennel Sausage, Panna, and Scallions

1. 1

   Prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).

2. 2

   Roll the fennel sausage meat into two 2-ounce balls and place them on a baking sheet.

3. 3

   Place the baking sheet in an oven preheated to 500F for 6 minutes, to partially cook the sausage and render the fat.

4. 4

   Remove the sausage from the oven and set aside to cool slightly while you prepare the pizza.

5. 5

   Brush the rim of the dough with the olive oil and season the entire surface with salt.

6. 6

   Spoon the cream into the center of the dough and use the back of the spoon in a circular motion to spread it over the surface of the dough, leaving a 1-inch rim without any cream.

7. 7

   Break each ball of sausage into 4 pieces and scatter the pieces over the pizza.

8. 8

   Scatter the cheese, then the scallions around the sausage.

9. 9

   Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes.

10. 10

    Remove the pizza from the oven, sprinkle it with the fennel pollen, cut it into quarters, and serve.

11. 11

    Rosso Conero (The Marches)

* Per serving · 4 servings · Values may vary.

No additional tips available.