Sausage, Fennel and Asparagus Pizza
- 2 cups Cherry Tomatoes, Divided
- Salt And Pepper
- 2 Tablespoons Olive Oil
- 1 bulb Fennel, End Trimmed, Core Removed And Sliced Thinly
- 1/2 bunches Asparagus, Ends Trimmed And Diced
- 3 whole Sausages Or Brats Of Your Choice
- 2 whole Premade Pizza Crusts (or Your Favorite Dough Recipe!)
- 2 cups Shredded Mozzarella Cheese
- 1/4 cups Fresh Basil, For Garnish
- Preheat the grill to medium-high.
- In the meantime, throw about 1 1/2 cup of the tomatoes into a mini food processor and blend until smooth.
- Then pour the puree into a small sauce pan and simmer with a pinch of salt, pepper, and a basil leaf or two for 5 minutes.
- Heat the oil in a medium skillet and toss in the sliced fennel.
- Saute until it starts to soften, 5 minutes.
- Add the asparagus and remaining 1/2 cup cherry tomatoes and saute another 3 minutes, until everything pops and is crisp-tender.
- Add in a pinch of salt and pepper.
- Back on the grill, add the sausages and grill until plump and lightly charred, roughly 20 minutes, depending on your sausages.
- Remove from heat and cut into small half circles.
- (You can always brown Italian sausagecasings removedin a pan if you want.
- Which I normally want.)
- Brush the grates with a little oil, and place each pizza crust right on it.
- Grill until the bottom is set, 3 minutes.
- Remove crust from grill and flip it over.
- Spoon out a layer of tomato sauce, followed by the fennel, asparagus, cherry tomatoes and diced sausages.
- Sprinkle with mozzarella and back on the grill it goes for another 15 minutes or so, until the cheese is nice and bubbly and the dough is cooked through.
- But keep an eye on it.
- Not all grills are created equal and I dont want you to hate me if yours burns.
- Cool?
- Top with more fresh basil if desired, slice and inhale.
cherry tomatoes, salt, olive oil, bulb fennel, bunches, sausages, favorite dough, mozzarella cheese, fresh basil
Taken from tastykitchen.com/recipes/main-courses/sausage-fennel-and-asparagus-pizza/ (may not work)