Ingredients
- 1 pkg dry yeast
- 3/4 c. lukewarm water
- 2 c. all purpose flour
- 1/2 t. salt
- 1/2 t. sugar
- 1 t. olive oil
- 1 pkg dry yeast
- 3/4 c. lukewarm water
- 2 c. all purpose flour
- 1/2 t. salt
- 1/2 t. sugar
- 1 t. olive oil
- 1/2 c. marinara
- 1 c. grated fontina
- 1/3 c. grated parmesan
- 1/3 c. grated mozzarella
- 1 pound hot italian sausage, cooked and crumbled
- 1/2 ounce fresh sage leaves, coarsely chopped
- 2 ounce medium fuji apples, peeled and cored
- 1 ounce medium fennel bulb
Preparation
Baking Directions:
CrustDissolve yeast in water: set aside for 5 minutes.
Combine flour, salt, sugar, and oil in bowl; make a well in center.
When water/yeast mixture is bubbly, pour into center of well.
Knead until smooth and elastic.
Roll into ball; cover with damp cloth.
Let rest in warm place for 20 minutes.
Preheat oven to 475. Punch down dough and divide in half.
Roll dough half to a flattened rectangle and transfer to baking sheet lined with parchment paper.
ToppingBrush with 1/4 cup marinara.
Sprinkle with 1/2 of Fontina, Parmesan and mozzarella cheeses.
Sprinkle 1/2 cooked Italian sausage evenly, followed by 1/2 of sage.
With a mandoline, shave apples and fennel bulb into thin slices.
Cut each slice into 1-inch long pieces.
Distribute 1/2 over sausage and sage.
Sprinkle with salt and pepper generously.
Bake until crust is golden, 13-15 minutes.
Repeat with 2nd half of dough.