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Pork and Fennel Pizza

Published on January 14, 2025 by Regan Cunliffe
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Pork and fennel pizza

Inspired by Nancy Silverton’s Mozza recipe, this Pork and Fennel Pizza, with its light, fresh feel, and deeply flavorful sausage, has become an unexpected crowd-pleaser. (It’s Rachel’s favorite too!)

Pork and Fennel Pizza

By: Regan Cunliffe
Servings: 1 pizza

Ingredients 

  • 100 ml heavy cream, cold, whipped
  • 1 pork and fennel sausage, casing removed, divided into small pieces
  • 4 green onions, green parts, sliced thinly into 2" pieces
  • 100 grams fresh mozzarella, shredded
  • 1 tsp truffle oil

Instructions 

  • Whip the cream using a hand mixer with a whisk attachment on a medium-high speed until stiff peaks form, about 3–4 minutes.
  • Remove the casing from the pork and fennel sausage and break it into small pieces. Cook in a little olive oil in a skillet, then transfer to a paper towel-lined bowl.
  • Using a spoon, spread the whipped cream evenly over the pizza base.
  • Evenly distribute the sausage pieces across the pizza.
  • Add the shredded fresh mozzarella
  • Cook the pizza as described in our guide on how to cook the perfect pizza.
  • Once cooked, top the pizza with the green onions.
  • Drizzle truffle oil across the top of the pizza.

What You Need

Here’s what I put on my Pork and Fennel Pizza:

  • Olive oil—extra virgin, use the best quality you can find
  • Kosher salt
  • Cold heavy cream
  • Pork and fennel sausage—casing removed, divided into small pieces
  • Fresh mozzarella—shredded into small pieces
  • Green onions—dark green parts sliced thinly into 2″ long pieces
  • Truffle oil—use the highest quality you can find, it enhances the pizza with an incredible depth of flavor

How to Make this Pork and Fennel Pizza

Preparing the Pizza

Whip the cream using a hand mixer with a whisk attachment on a medium-high speed until stiff peaks form, about 3–4 minutes. Use immediately or cover the bowl with plastic wrap and store it in the refrigerator for up to 24 hours until it is needed.

Remove the casing from the pork and fennel sausage and break it into small pieces. Cook in a little olive oil in a skillet, then transfer to a paper towel-lined bowl. Use immediately or let cool, cover, and refrigerate for up to 24 hours.

Assembling the Pizza

Lay your prepared homemade pizza dough base out with the olive oil and salt already applied to the outer edges of the crust.

Pizza dough base with olive oil and kosher salr

Spread the whipped cream evenly over the pizza base using a spoon, ensuring full coverage. Then, evenly distribute the sausage pieces across the pizza.

Making the pork and fennel pizza - adding cream and sausage

Add pieces of the shredded fresh mozzarella on top.

Making the pork and fennel pizza - adding mozzarella

Cook the pizza.

Cooked pork and fennel pizza

Sprinkle the green onions evenly over the pizza, then drizzle a small amount of truffle oil across the top.

Finished pork and fennel pizza

When to Cut and Serve

This Pork and Fennel Pizza needs to sit for a few minutes before being cut and served. I typically slice it into 12 pieces when serving a crowd or 8 pieces when there’s no rush for the pizza!

What About Leftovers? (Leftovers?!)

If you happen to have any leftover slices, you can store them in an airtight container or cover a plate with plastic wrap. They’ll keep fresh in the refrigerator for up to three days.