Categories: Pizza/flatbread

Ingredients

• 1 lb. pizza dough, at room temp
• All-purpose flour, for dusting
• 1 tbsp olive oil
• 1/2 lb. Italian sausage, casings removed
• 3/4 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/2 cup shredded provolone
• 1/3 cup grated Parmesan
• 2 garlic cloves, minced
• 1/4 tsp dried oregano
• 1/2 small red onion, thinly sliced
• 4 cups baby spinach
• 1 small bulb fennel, trimmed, cored and thinly sliced
• 1/2 cup chopped roasted red pepper
• 3/4 cup quartered marinated artichoke hearts, drained and halved
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• Kosher salt and black pepper
• Red pepper flakes, for topping

Directions

1. Make the pizza: Place an inverted baking sheet or pizza stone on the lowest oven rack; preheat to 475. Stretch the pizza dough into an 11×15 inch rectangle on a floured piece of parchment paper; trim any excess paper around the dough. Transfer the dough (on the parchment) to a pizza peel of another inverted baking sheet and slide the dough and parchment onto the hot baking sheet. Bake until browned in spots, 10-12 minutes.

2. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking it up into pieces with a wooden spoon, until no longer pink, about 4 minutes.

3. Remove the crust from the oven. Spread the ricotta on top, leaving a 1-inch border. Sprinkle with the mozzarella, provolone and parmesan; top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbling, 8-10 minutes. Sprinkle with the oregano.

4. Meanwhile, make the salad: Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, roasted red peppers, artichoke hearts and red onion in a large bowl with the vinegar and oil; season with salt and pepper.

5. Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes.

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