Fennel and Pork Sausage Wood-Fired Pizza with Herbed Ricotta and Honey
What you need:
- Fennel Seed (0.5 tsp)
- Ground Pork (4.0 oz)
- Parsley Sprigs (4.0 )
- Shallot (1.0 )
- Ricotta Cheese (2.0 oz)
- Italian Wood-Fired Pizza Crusts (2.0 )
- Pizza Sauce (4.0 oz)
- Parmesan Cheese (1.0 oz)
- Honey (0.5 oz)
Heat oven to 400 degrees. Prepare a baking sheet with or foil. Using the back of a spoon, gently crush fennel seeds to release natural flavorful oils (no need to finely grind, a coarse cracking is fine). In a small bowl combine ground pork, cracked fennel seeds, ½ tsp. salt, and a pinch of black pepper. Set aside.
Prepare the Ingredients
Throughly rinse produce and pat dry. Stem and mince parsley, reserving a few whole leaves for garnish. Peel and slice shallotlengthwise into thin strips (julienne).
Make Herbed Ricotta
Whisk ricotta and minced parsley together in a mixing bowl. Season with a pinch of salt and pepper.
Place crusts on prepared baking sheet and brush with 1 Tbsp. olive oil. Spread ¼ cup of pizza sauce on each crust. Arrange sliced shallot (to taste) over the sauce. Using fingers, pinch and scatter small bits of the fennel sausage evenly over crusts. Bake until sausage is cooked all the way through, about 15-17 minutes. Remove from oven and let cool slightly.
Top with Whipped Ricotta
Working quickly with a spoon, top pizzas with dollops of whipped ricotta (to taste.)
Garnish pizzas with reserved parsley leaves, Parmesan, and drizzle with honey (to taste). Serve immediately.