Pizza with Caramelized Pork and Fennel

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Pizza with Caramelized Pork and Fennel and lots of Red Onion

Yesterday was pizza night. Yay!! I love homemade pizza dough; seriously it is so much better than store-bought. However, if you don’t feel like making your own or don’t have the time, then store-bought is fine. Especially with these toppings, they just make every pizza taste amazing!

I love white sauces on my pizza, just as I like them for my pasta. For this pizza I mixed some crème fraiche with Greek yoghurt and it turned out to be a perfect sauce a pizza.

Another thing I love is sausage meat, I don’t know if it exists anywhere else, but I seriously wish there was just an entire package with the meat so I don’t have the remove the casings all the time. Here in the Netherlands we don’t have that so I guess I will have to be doing that extra work, but then again it is so worth it!

This recipe makes 2 pizzas (about 25cm).

Ingredients:

450g homemade or store-bought pizza dough

200g mozzarella, shredded

4 small red onion, thinly sliced

½ cup crème fraiche

½ cup Greek yoghurt

Pinch of salt

Pinch of garlic powder

Pinch of onion powder

Arugula (optional)

For the pork and fennel:

3 pork sausages (I used bratwurst)

1 small fennel bulb

1 tablespoon chili oil (or olive oil)

1 tablespoon brown sugar

Salt

Pepper

Pinch of garlic powder

Pinch of onion powder

 

Preheat oven to 230C, if you don’t have a pizza stone line an oven tray with a greased baking sheet.

Heat the oil in a pan over medium heat. Trim the stalks and cut the fennel lengthwise. Cut and remove the core and slice the fennel. Remove the casings of the sausages and add the meat to the pan with the fennel; using a wooden spoon break down the sausage meat while cooking. When almost cooked add the sugar, garlic and onion powder and mix through. When the sugar is dissolved taste and season with salt and pepper. Now remove from the heat.

In a small bowl whisk together the crème fraiche, Greek yoghurt, salt, garlic and onion powder. Set aside until ready to use.

Cut the dough in half and form both pieces into balls. On a lightly floured surface roll out the dough into a thin 25cm circle and transfer to the pizza stone or oven tray. Spread half of the crème fraiche mixture onto the dough. Top with half of the sausage and fennel and then sprinkle about half of the cheese. Finish off with half of the red onion and sprinkle a bit more cheese.

Place in the oven and bake for about 10-15 minutes until the crust is golden and the cheese is melted. I broil the pizza for the last 1-2 minutes to create an extra golden color, if you do so as well remember to keep an eye on the oven as it can burn easily.

When the pizza is cooked, let it cool and top with some arugula. Repeat these steps with the remaining dough. Enjoy!

 

 

 

 

 

 

 

 

 

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