Description of this recipe
This Rustic Sausage Ricotta Pizza with Fresh Spinach Fennel Salad is a delightful culinary creation that perfectly balances rich, savory flavors with a refreshing, crisp salad. Imagine biting into a warm, crusty pizza topped with creamy ricotta, savory Italian sausage, and a blend of melted cheeses, all complemented by the peppery bite of fresh spinach and the subtle anise flavor of fennel. This recipe is not just about making pizza; it’s about crafting an experience, a symphony of textures and tastes that will leave you craving more. The combination of hot and cold elements, the creamy and crunchy textures, and the savory and fresh flavors make this pizza a standout dish perfect for any occasion.
Why you will love this recipe
You will absolutely fall in love with this Rustic Sausage Ricotta Pizza for several reasons. First, it’s incredibly versatile and can be customized to suit your taste preferences. Feel free to swap out the sausage for a vegetarian option, add different types of cheese, or experiment with various salad ingredients. Second, it’s surprisingly easy to make, despite its gourmet appeal. The recipe is broken down into simple, manageable steps, ensuring that even novice cooks can achieve impressive results.
Moreover, this pizza offers a unique combination of flavors and textures that you won’t find in your average pizza. The creamy ricotta provides a smooth base, while the mozzarella and provolone create that classic cheesy pull. The sweet Italian sausage adds a savory depth, and the fresh spinach fennel salad brings a refreshing contrast that brightens the entire dish. This pizza is a complete meal in itself, combining the comforting warmth of pizza with the healthy freshness of a salad.
Finally, it’s a crowd-pleaser! Whether you’re hosting a casual get-together, a family dinner, or a pizza night with friends, this Rustic Sausage Ricotta Pizza is sure to impress. It’s a conversation starter, a delicious centerpiece that will have everyone asking for the recipe. It’s not just food; it’s an experience to share and savor.
Ingredients:
For the Pizza:
- 1 pound pizza dough, at room temperature
- All-purpose flour, for dusting
- 1 tablespoon extra-virgin olive oil
- 1/2 pound sweet Italian sausage, casings removed
- 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
- 2 cloves garlic, minced
- 1/4 teaspoon dried oregano
For the Salad:
- 4 cups baby spinach (about 2 1/2 ounces)
- 1 small bulb fennel, trimmed, cored, thinly sliced
- 1/2 cup chopped roasted red peppers
- 3/4 cup quartered marinated artichoke hearts, drained and halved
- 1/2 small red onion, thinly sliced and soaked in ice water for 10 minutes
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- Red pepper flakes, for topping
Preparation:
Step 1: Preheat oven to 475°F (246°C). Place an inverted baking sheet or pizza stone on the lowest rack. This ensures that the pizza base cooks evenly and achieves a perfect crispness. Allowing the baking sheet or pizza stone to heat up fully before placing the pizza dough on it is crucial for a well-cooked crust.
Step 2: On a lightly floured surface, stretch the pizza dough into an 11-by-15-inch rectangle. Using floured parchment paper underneath is recommended to prevent sticking. Gently stretch the dough from the center outwards, using your fingertips to create an even thickness. Avoid tearing the dough by working slowly and carefully. Once stretched, trim any excess parchment paper around the edges.
Step 3: Carefully transfer the dough (with the parchment paper) onto the preheated baking sheet or pizza stone. Bake until the crust is golden in spots, approximately 10–12 minutes. Keep a close eye on the dough to prevent it from burning. The pre-baking helps the crust become sturdy enough to hold the toppings without becoming soggy.
Step 4: While the crust is pre-baking, heat 1 tablespoon of extra-virgin olive oil in a skillet over medium-high heat. Add the sweet Italian sausage, making sure to remove the casings. Cook, breaking it up with a spoon or spatula, until the sausage is browned and no longer pink, which should take about 4 minutes. Ensure that the sausage is thoroughly cooked to avoid any food safety issues.
Step 5: Remove the pre-baked crust from the oven. Spread the whole-milk ricotta cheese evenly over the crust, leaving a 1-inch border around the edges for a rustic look. This border also helps to prevent the toppings from spilling over.
Step 6: Sprinkle the shredded mozzarella, provolone, and grated parmesan cheeses over the ricotta base. The combination of these cheeses provides a wonderful blend of flavors and textures, with the mozzarella offering stretch, the provolone adding a sharp note, and the parmesan contributing a salty, savory element.
Step 7: Distribute the cooked sausage and minced garlic evenly over the cheese layer. The garlic adds a pungent aroma and enhances the overall flavor profile of the pizza.
Step 8: Return the pizza to the oven and bake for another 8–10 minutes, or until the cheese is bubbly and melted to perfection. The crust should also be golden brown and slightly crispy.
Step 9: While the pizza is baking, prepare the salad. Drain the thinly sliced red onion that has been soaking in ice water for 10 minutes; this removes some of its sharpness. In a large bowl, toss the baby spinach, thinly sliced fennel, chopped roasted red peppers, and quartered marinated artichoke hearts.
Step 10: In a small bowl, whisk together the red wine vinegar and extra-virgin olive oil. Season with kosher salt and freshly ground black pepper to taste. Pour the dressing over the salad and toss gently to combine.
Step 11: Once the pizza is out of the oven, sprinkle it with dried oregano. Top the hot pizza generously with the fresh spinach fennel salad. The contrast between the warm pizza and the cool salad is a key element of this recipe.
Step 12: Slice the pizza into wedges and finish with a pinch of red pepper flakes for a touch of heat. Serve immediately and enjoy!
COOKING Rating:
Easy to Medium
Serving Suggestions:
This Rustic Sausage Ricotta Pizza with Fresh Spinach Fennel Salad is a complete meal in itself, but it can also be served with a few complementary sides to enhance the dining experience. A light, crisp white wine like Pinot Grigio or Sauvignon Blanc pairs perfectly with the flavors of the pizza and salad. Alternatively, a refreshing sparkling water with a squeeze of lemon or lime can also be a great accompaniment.
For appetizers, consider serving a simple Caprese salad with fresh mozzarella, tomatoes, and basil, or a platter of assorted olives and cured meats. If you want to add a bit more substance to the meal, a warm bowl of minestrone soup or a side of roasted vegetables would be excellent choices.
For dessert, a light and refreshing option like lemon sorbet or a fruit tart would be a perfect ending to the meal. Avoid heavy, overly sweet desserts, as they may overpower the delicate balance of flavors in the pizza and salad.
Tips:
- Dough Preparation: Ensure your pizza dough is at room temperature for easier stretching. If you’re making your own dough, allow ample time for it to rise properly.
- Sausage Selection: Use high-quality sweet Italian sausage for the best flavor. You can also use a combination of sweet and hot sausage for a bit of a kick.
- Cheese Quality: Opt for whole-milk ricotta cheese for a creamier texture. Freshly grated parmesan cheese will also enhance the flavor.
- Fennel Slicing: Use a mandoline or a very sharp knife to thinly slice the fennel bulb. Soaking the red onion in ice water helps to reduce its sharpness.
- Oven Temperature: Make sure your oven is properly preheated to ensure a crispy crust. Using a pizza stone or inverted baking sheet helps to distribute heat evenly.
- Salad Dressing: Adjust the amount of red wine vinegar and olive oil to your taste preference. You can also add a touch of honey or Dijon mustard to the dressing for extra flavor.
- Customization: Feel free to add other toppings to the pizza, such as mushrooms, bell peppers, or olives. You can also substitute the spinach with arugula or kale.
Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Nutritional Information:
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Calories: Approximately 450-550 per slice Protein: 20-25g per slice Sodium: 600-800mg per slice
Conclusion
This Rustic Sausage Ricotta Pizza with Fresh Spinach Fennel Salad is a culinary masterpiece that combines the comforting warmth of pizza with the refreshing lightness of a salad. It’s a perfect dish for any occasion, whether you’re hosting a casual get-together or enjoying a cozy night in. The combination of flavors and textures is truly exceptional, and the recipe is easy to follow, making it accessible to cooks of all skill levels. So, gather your ingredients, preheat your oven, and get ready to create a pizza experience that you and your loved ones will never forget. Enjoy!
Questions and Answers:
Q1: Can I use pre-made pizza dough for this recipe?
A: Absolutely! Using pre-made pizza dough is a great time-saver. Just make sure to bring it to room temperature before stretching it out. You can find pre-made dough at most grocery stores or your local pizzeria.
Q2: Can I make this pizza vegetarian?
A: Yes, you can easily make this pizza vegetarian by omitting the sausage and adding other vegetables like mushrooms, bell peppers, or zucchini. You could also add plant-based sausage alternatives to maintain a similar savory flavor.
Q3: What if I don’t like fennel? Is there a substitute I can use in the salad?
A: If you’re not a fan of fennel, you can substitute it with thinly sliced celery or cucumber for a similar crunch. Alternatively, you can add more spinach or another leafy green of your choice.
Q4: Can I prepare the salad ahead of time?
A: While you can prepare the individual components of the salad ahead of time (such as slicing the fennel and red onion), it’s best to dress the salad just before serving to prevent the spinach from wilting.
Q5: How do I store leftover pizza?
A: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the oven, a skillet, or even a microwave. For the best results, reheat in the oven at 350°F (175°C) until the crust is crispy and the cheese is melted.
