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!)
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
- Green onions—dark green parts sliced thinly into 2″ long pieces
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.
Use a spoon to spread the whipped cream evenly over the pizza base.
Evenly distribute the sausage pieces across the pizza.
Cook the pizza.
Once cooked, add the green onions.
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.
Pork and Fennel 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
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.
- Take one prepared homemade pizza dough base.
- Using a spoon, spread the whipped cream evenly over the pizza base.
- Evenly distribute the sausage pieces across the pizza.
- Once cooked, top the pizza with the green onions.
