Individual Pizzas with Sausage & Fennel
(2 6-inch pizzas)Make pizza dough. Cover and let rise 45 minutes.
Carmelized Balsamic Fennel Topping
Saute fennel and shallots in vinegar and water for 10 minutes.
1/2 fennel bulb, trimmed and sliced
2 tablespoon shallots, diced
1/4 cup balsamic vinegar
1/4 cup water
Tomato Basil Sauce
Combine tomatoes, garlic and seasonings in a saucepan. Bring to a low boil and simmer for 15 minutes. Cool.
1-15 ounce can diced tomatoes, without salt
1 teaspoon basil
1/4 teaspoon Mrs. Dash
3 garlic cloves, crushed
Puree sauce in a food processor.
Crumble and brown sausage on stove-top. Drain thoroughly.
3 ounce Italian sausage (purchased locally from Working H Farm)
4 tablespoon fresh mozzarella cheese, shredded
1/2 large yellow tomato, sliced thinly
4 tablespoon Parmesan cheese, grated
Punch dough down. Divide in half. In 2 6-inch pizza pans greased with olive oil spray, press dough to edges of pan and up the sides.
On each pizza, top with:
2 tablespoon tomato basil sauce
1/2 sausage crumbles
2 tablespoon mozzarella cheese
1/2 caramelized fennel-shallot mix
Yellow tomato slices
2 tablespoon Parmesan cheese
Bake at 425 F. for 12 minutes.
Accompanying these delicious pizzas is homemade applesauce. The apples were grown at WVU Farms. My recipe is simple: Fill the crockpot with peeled and diced apples. (24 apples). I sprinkle with cinnamon and nutmeg after each layer of 6 apples is added to the pot. Cook on high for 2-3 hours. This makes 12 servings.