Cast Iron Sausage and Fennel Pizza This pizza pairs particularly well with our Pinot Noir or Merlot.
Ingredients
food} Who doesn’t love pizza night and a glass of Bogle? Whether you are ordering in, gathering at your favorite pizzeria, or showing off your skills in the kitchen—pizza brings family and friends together. We love sharing our favorite homemade pizza recipes and pairing it with a bottle of Bogle wine. Make sure to visit our web site to check out our pro tips, like the perfect pizza dough! Pour that glass of wine, get that dough rolled out, and spread the toppings! It’s time for a pizza night! For more recipes and inspiration visit Boglepizza.com
Did you know that Bogle Vineyards does an annual pizza contest? The recipe that wows the judges with its uniqueness and flavor will be awarded $5,000 cash! There are also four category prizes of $1,000 ARV up for grabs: Best fusion recipe, best international flavor recipe, best US regional recipe, and best recipe representative of your state. You can find out more about The Flavors of the Nation recipe contest at BoglePizza.com. It’s time to put on that apron…and try our three go-to recipes.
Serves: 8 Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes (+4 hours 10 minutes standing time)
Dough: 1 3/4 cups all-purpose flour (approx.) 3/4 cup warm water (approx. 105ºF to 115ºF) 1 1/4 tsp instant active dry yeast 1 tsp granulated sugar 1 tbsp. olive oil 1 tsp salt Toppings: 1/3 cup olive oil, divided 1 small onion, thinly sliced 1 red pepper, thinly sliced 1/2 bulb fennel, thinly sliced 1/2 tsp salt 1/4 tsp cracked pepper 2 mild Italian sausages, casings removed 3/4 cup pizza sauce 1 cup shredded mozzarella cheese 1/2 tsp red chili flakes
Cooking Instructions 1. Dough: In bowl, stir together 1/4 cup flour,
warm water, yeast and sugar; let stand for 5 to 10 minutes or until mixture starts to look bubbly and frothy. Using wooden spoon, stir in olive oil, remaining flour and salt to make loose dough. Transfer to lightly floured surface; knead for 10 to 15 minutes, adding flour as needed, to make soft, elastic, and slightly sticky dough.
2. Form dough into ball; transfer to lightly
greased bowl. Brush top of dough lightly with oil; cover with wet kitchen towel. Let stand in
warm spot for about 2 hours or until doubled in size. Punch down dough; transfer to airtight container or resealable plastic bag. Refrigerate overnight; let stand at room temperature for 2 hours.
3. Toppings: Place 12-inch cast iron skillet
in oven and preheat to 500ºF. Meanwhile, heat 1 tbsp. olive oil in large skillet set over medium-high heat; cook onion, red pepper, fennel, salt and pepper, stirring frequently, for 6 to 8 minutes or until vegetables are softened. Transfer to plate; wipe skillet clean.
4. Heat 1 tbsp. olive oil in skillet set over
medium heat; cook sausage, breaking up into smaller pieces with wooden spoon. Cook for 3 to 5 minutes, stirring occasionally, until browned and cooked through. Remove from heat and set aside.
5. On lightly floured surface, roll out dough into 14-inch round. Add remaining oil to preheated cast iron skillet. Carefully transfer dough to heated skillet, pressing evenly up side of skillet.
6. Spread pizza sauce over dough. Sprinkle with half of the mozzarella; top with sautéed onion mixture and cooked sausage. Sprinkle with remaining mozzarella and chili flakes.
7. Return skillet to oven; bake on bottom rack
for 20 to 25 minutes or until crust is golden and crisp and cheese is melted. Let cool slightly.
Tip: For a zesty kick, try using hot Italian
sausage – or for a sweeter note, use a honeygarlic or sweet Italian sausage.
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