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Vegetarian cuisine - Italian cuisine

Arrabbiata Sausage Pizza with Roasted Garlic and Fennel

Course Breakfast
Cuisine American


  • 2 medium-sized heads of garlic
  • 10 ounces hot Italian sausage, casing removed, coarsely chopped
  • 1 lb. prepared pizza dough
  • 2 tablespoons olive oil
  • 1 (8-ounce) ball fresh mozzarella cheese, thinly sliced
  • 1 ball fresh mozzarella cheese, thinly sliced
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 1/3 cup jarred roasted red bell peppers, coarsely chopped
  • 1/3 cup pepperoncini peppers, stemmed, coarsely chopped
  • 1/4 teaspoon crushed red pepper
  • 1 1/3 cups Parmigiano Reggiano cheese, finely grated
  • 3/4 cup fennel bulb, thinly sliced
  • 1/3 cup fresh basil, thinly sliced


  • Directions:
    Preheat oven to 450˚F. Slice 1/8″ off the tops of the garlic heads. Wrap the heads in foil, and bake for 30-35 minutes, or until tender. When cool, peel cloves and coarsely chop. Heat a large nonstick skillet over medium heat. Add sausage and cook for 7-8 minutes, stirring frequently to break up large pieces, until sausage is cooked; drain and set aside. On a lightly floured surface, roll the dough out, very thinly, into a 12″ round pan, and fit onto a large pizza stone. Brush olive oil over crust and layer on mozzarella. Sprinkle sausage over the cheese, followed by roasted garlic, sundried tomatoes, pepperoncini, red peppers, and crushed red pepper. Sprinkle Parmigiano Reggiano over top, followed by fennel. Bake at 450˚F for 20-25 minutes or until golden brown and bubbly. Sprinkle basil evenly over the top, cut into slices, and serve.
Keyword sausage caramelized onions and fennel pizza
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