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© Meredith Corporation. All rights reserved. Used with permission.
For crust, in a small bowl, stir together water and yeast. In a large mixing bowl, combine 2 1/2 cups flour, 3 tablespoons oil, 1 1/2 teaspoons salt and the yeast mixture. Beat with an electric mixer on low speed until combined.Turn dough out onto a lightly floured work surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 to 2 hours).
Meanwhile, to make the sausage: In a large bowl, combine pork, fennel seeds, crushed red pepper and remaining 1/2 teaspoon salt. Preheat a large nonstick skillet over medium-high heat. Drop 1/2-inch pieces of meat mixture into the hot skillet. Cook until meat is no longer pink, stirring occasionally. Remove skillet from heat; drain off fat. Set sausage aside.
Punch dough down; let rest for 10 minutes. Preheat oven to 500°F. Adjust oven rack to lowest position. Meanwhile, trim bottoms from Brussels sprouts and remove any brown outer leaves. Thinly slice Brussels sprouts; set aside.
Place dough on a well-oiled 17-by-13-inch baking pan or a 14-inch pizza pan. Press and stretch the dough to the edges of the pan. Let dough rest for 5 minutes. If necessary, stretch dough again to cover pan.
Bake on lowest oven rack for 10 minutes. Remove crust from oven. Top with cheese, sausage, Brussels sprouts, onion and garlic. Drizzle with remaining 1 tablespoon oil. Bake for 10 to 12 minutes more, or until edges are crisp and toppings are browned, turning pan once to ensure even browning.