Note: You can crush whole fennel seeds with salt in a mortar and pestle if you only have whole fennel.
- 1 pound pizza dough, store-bought or see our Perfect Pizza Dough recipe here
- 1 14-ounce can whole San Marzano tomatoes
- 1 8-ounce tub whole milk ricotta cheese
- ¼ teaspoon ground fennel, see note
- ½ teaspoon kosher salt
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon dry oregano
- 1/8 teaspoon dry basil
- ¼ teaspoon dry parsley
- 1 Tablespoon finely shredded Parmesan cheese
- 1 7-ounce package Jones Dairy Farm All-Natural Golden Brown Fully Cooked Sausage, Mild Flavor (defrosted)
- Flour for your board
- Corn meal for pizza peel
- 4 ounces shredded mozzarella cheese
- One hour prior to cooking pizza, bring dough to room temperature. Divide in two, form two round balls and let rest on floured surface covered with a dish towel.
- While dough is resting, have a small bowl, medium bowl, a cutting board and a knife ready. Remove each whole tomato from the can and cut vertically. Over the small bowl, hold the tomato half with one hand and run your fingers over the seeds with the other letting the seeds and water run into the small bowl and then rip pieces of the cut tomato into the medium bowl discarding stem if any. Repeat for all tomatoes. Discard small bowl of seeds and water. Add remaining tomato liquid from can and any tomato from cutting board to medium bowl. Once done you will have 12 ounces of tomato and two ounces of waste.
- In a small bowl mix ricotta, fennel, salt, marjoram, oregano, basil, parsley and Parmesan. Stir to combine.
- Preheat oven to its highest temperature (ours went as high as 550 degrees), and place rack in bottom section of oven with pizza stone. Let oven fully heat before cooking.
- On a floured surface, flatten each dough ball to ten inches. If dough is not completely pliable, shape as much as possible, let rest ten minutes and continue to press into circle.
- Sprinkle corn meal over pizza peel and lay out one ten inch dough round onto peel.
- Cover with half the tomatoes coming to about one half inch from edge.
- Break the sausages apart with your fingers using half for each pizza.
- With a spoon, drop dobs of half the ricotta mixture around pizza, do not spread. Just let it stay as it lands so the spoonfuls are spread out.
- Sprinkle with half the mozzarella.
- Slide pizza from peel to stone with short little jerking motions and bake for six to seven minutes. Ours was done in six. Remove to a cutting board and cut. While first pizza is baking, assemble second with remaining ingredients and bake following same method.
- Serve immediately.