Turkey Sausage, Fennel & Fontina Pizza

Turkey Sausage, Fennel & Fontina Pizza

This hearty pizza, topped with crumbles of turkey sausage, sliced fennel and assertive fontina, is just the thing to prepare when you’re having friends over to watch the big game. No time to make homemade dough? Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn’t contain any hydrogenated oils. Serve with a mixed green salad tossed with a simple vinaigrette.

From EatingWell: September/October 2011, The Simple Art of EatingWell
Yield: 5 servings
Active Time: 35 minutes
Total Time: 2 hours

Ingredients

Thin-Crust Whole-Wheat Pizza Dough

  1. 3/4 cup plus 1 tablespoon lukewarm water (105-115°F)
  2. 1 package active dry yeast (2 1/4 teaspoons)
  3. 1 teaspoon sugar
  4. 1 cup whole-wheat pastry flour (see Tips)
  5. 1 cup bread flour or all-purpose flour
  6. 1/2 teaspoon salt
  7. 1 tablespoon extra-virgin olive oil
  8. 2 tablespoons fine cornmeal
  9. All-purpose flour for dusting

Toppings

  1. 1/2 cup prepared tomato sauce or pizza sauce
  2. 2 links hot Italian turkey sausage (casing removed), cooked and crumbled
  3. 1/2 fennel bulb, cored and very thinly sliced
  4. 1 cup shredded fontina cheese or part-skim mozzarella cheese

Preparation

  1. To prepare dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and salt until the dough begins to come together.
  2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor or in a stand mixer with a dough hook. Process or mix until it forms a ball. Continue to process until the dough is smooth and elastic, about 1 minute more in a food processor or 4 to 5 minutes more on low speed in a stand mixer.) Place the dough in an oiled bowl and turn to coat.
  3. Cover with a clean kitchen towel; set aside in a warm, draft-free place until doubled in size, about 1 hour.
  4. Position rack in lower third of oven; preheat to 450°F. Brush oil over a large baking sheet. Sprinkle the baking sheet with cornmeal to coat evenly.
  5. Sprinkle flour over work surface. Roll out the dough to the size of the baking sheet (see Tips) and transfer to the baking sheet. Cover the dough with sauce. Scatter with sausage and fennel and sprinkle with cheese. Bake until the crust is crispy and the cheese is melted and starting to brown, 15 to 20 minutes.

Tips & Notes

Nutrition

Nutrition Per Serving: 391 calories; 14 g fat (6 g sat, 4 g mono); 45 mg cholesterol; 46 g carbohydrates; 19 g protein; 5 g fiber; 766 mg sodium; 247 mg potassium.

Nutrition Bonus: Folate (34% daily value).

3 Carbohydrate Serving

Exchanges: 3 starch, 2 medium-fat meat, 1/2 fat