Spicy Sausage Pizza with Apples, Fennel and Sage

Recipe is courtesy of Laural Panega of Libertyville, IL, a finalist in the 4th Annual Cavit Gourmet Pizza Classic.

Ingredients
Crust:

• 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 lb. hot Italian sausage, cooked and crumbled


• 1/2 oz. fresh sage leaves, coarsely chopped


• 2 medium Fuji apples, peeled and cored


• 1 medium fennel bulb


• salt/pepper

Directions: Crust:


Dissolve 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."

Topping:


Brush with 1/4 c. marinara. Sprinkle with 1/2 of Fontina, Parmesan and mozzarella cheeses. Sprinkle 1/2 cooked Italian sausage evenly, followed by ½ of sage. With a mandoline, shave apples and fennel bulb into thin slices. Cut each slice into 1"-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.