Sausage, Fennel & Goat Cheese Pizza
Sausage and fennel, fennel and sausage – two of my favorite flavor combinations and they happen to be reminiscent of fall, too. Fennel sausage in your turkey stuffing? Yes, please. This recipe isn’t exactly a Thanksgiving dish but it’s a great one to serve whenever you are entertaining guests this holiday season or as an appetizer to your Turkey Day meal because it’s relatively easy and the first few steps can be done ahead of time, making it simple to throw together and heat as guests arrive. I love goat cheese for it’s creamy and tangy factor but if you aren’t a fan then fee free to substitute for another creamy cheese instead. Maybe fontina or even pepperjack. Something that will melt but not run. Enjoy the holidays and most of all enjoy your time with family and friends with this super easy dish to make it all simple.
1 pkg fresh pizza dough (approximately 11 oz)
2 spicy or mild Italian sausages, uncooked
1 medium fennel bulb, thinly sliced (core removed), fronds reserved (approximately 1 ½ cups loosely packed)
3 oz fresh goat cheese
1 Tablespoon olive oil
4 teaspoons pesto