Rustic Pizza with Spinach Salad

This rustic sausage ricotta pizza combines the comfort of homemade pizza with the freshness of a spinach fennel salad for a complete meal that satisfies both your craving for something hearty and your need for something fresh. The contrast between the warm, cheese-laden pizza and the crisp, vibrant salad creates a perfectly balanced eating experience.

I first created this recipe when hosting an impromptu dinner party with no time to prepare separate courses. The combination was such a hit that it's now my go-to solution when I want to impress guests but keep my time in the kitchen minimal.

Ingredients

• Pizza dough: At room temperature, essential for proper stretching and optimal rise during baking
• Sweet Italian sausage: Adds rich flavor while the removed casings allow for better browning and distribution
• Whole-milk ricotta: Creates a creamy base that pairs perfectly with the spiced sausage
• Mix of three cheeses: Mozzarella for stretch, provolone for depth, and parmesan for nutty finish
• Baby spinach: Provides a peppery freshness that cuts through the richness of the pizza
• Fennel bulb: Delivers a subtle anise flavor that brightens the entire dish
• Marinated artichoke hearts: Bring tanginess and complexity without extra work
• Red onion: Soaked in ice water preserves crunch while removing harsh bite

Step-by-Step Instructions

Preheat and Prepare Surface:

Heat your oven to a blazing 475°F with an inverted baking sheet or pizza stone on the lowest rack. This high position and temperature create the perfect environment for a crispy crust that still maintains chew in the center.

Shape the Dough:

Work with room temperature dough on a floured parchment paper, gently stretching it to an 11x15 inch rectangle. Don’t rush this process; let gravity do most of the work by holding the edges and allowing the dough to stretch naturally for the best texture.

Par-Bake the Crust:

Carefully transfer the dough with parchment directly onto your preheated baking surface. This initial 10 to 12 minute bake ensures the bottom crust develops properly before adding toppings, preventing the dreaded soggy middle.

Cook the Sausage:

While the crust bakes, cook your sausage in olive oil, breaking it into small chunks to ensure thorough cooking and maximum surface area for browning. The caramelization that occurs when properly browned creates deep flavor compounds you can’t get otherwise.

Layer the Toppings:

Spread ricotta in an even layer on the par-baked crust, being careful to leave a border for a proper crust. The order of ingredients matters here; the ricotta acts as a protective barrier keeping the crust crisp while the other cheeses melt on top.

Final Bake:

Return your assembled pizza to the oven for 8 to 10 minutes until the cheese reaches bubbly perfection with spots of golden brown. These caramelized spots on the cheese provide texture contrast and concentrated flavor pockets.

Prepare the Salad:

While the pizza finishes baking, combine your drained red onion with the spinach, fennel, roasted peppers, and artichoke hearts. Dress lightly with vinegar and oil just before serving to prevent wilting.

Assemble and Serve:

Top the hot pizza with your fresh salad immediately before serving. The heat from the pizza will slightly wilt the greens just enough without making them soggy, creating the perfect texture contrast.

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The fennel is truly the unsung hero in this recipe. I discovered its magic when trying to use up extra produce from my garden, and now I purposely grow fennel just for this dish. The slight licorice note it provides cuts through the richness of the cheese and sausage, creating an unexpectedly perfect balance.

Make-Ahead Options

This pizza can be partially prepared in advance to make mealtime easier. Par-bake the crust up to 4 hours ahead and leave at room temperature. The sausage can be cooked up to 2 days in advance and refrigerated. When ready to eat, simply assemble and complete the final bake, adding just 2 extra minutes to compensate for the cold toppings. The salad components can be prepped and stored separately in the refrigerator, then combined and dressed right before serving.

Seasonal Adaptations

The beauty of this recipe is how easily it adapts to whatever produce is in season. In summer, replace the fennel with thinly sliced zucchini or yellow squash and add halved cherry tomatoes. During fall, try thinly sliced apples in the salad for a sweet crunch that complements the sausage beautifully. Winter variations work well with hearty greens like kale instead of spinach. Just massage the kale with a bit of olive oil and salt before adding the dressing to tenderize it.

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Serving Suggestions

While this pizza is essentially a complete meal on its own, a few thoughtful accompaniments can enhance the experience. A small bowl of warm marinara sauce on the side offers a traditional dipping option for the pizza crust. For a more sophisticated pairing, serve with a medium-bodied red wine like Chianti or Montepulciano that stands up to the sausage without overwhelming the delicate salad flavors. If serving for a casual gathering, prepare the pizza on a large wooden board for a rustic presentation that encourages sharing.

Frequently Asked Questions

→ Can I use store-bought pizza dough for this dish?

Yes, store-bought pizza dough works perfectly. Just ensure it comes to room temperature before stretching, which makes it easier to handle and creates a better texture when baked.

→ What can I substitute for fennel in the salad?

If fennel isn't available, thinly sliced celery provides a similar crunch with a mild flavor. Alternatively, cucumber or jicama would work well while maintaining the salad's refreshing quality.

→ How can I make this dish vegetarian?

For a vegetarian version, simply omit the sausage or replace it with plant-based alternatives. You could also add sautéed mushrooms, bell peppers, or zucchini for hearty flavor and texture.

→ Can I prepare any components ahead of time?

Yes! The sausage can be cooked up to a day ahead and refrigerated. The salad ingredients can be prepped and stored separately, then tossed with dressing just before serving. The pizza dough can also be stretched earlier and refrigerated for a few hours.

→ What's the purpose of soaking the red onion in ice water?

Soaking red onion in ice water for about 10 minutes removes some of its sharp bite and sulfurous compounds while maintaining its crispness. This technique makes the onion milder and more pleasant in raw applications like salads.

→ Can I make this pizza on a grill instead of in an oven?

Absolutely! Preheat your grill to medium-high heat with the lid closed. Par-cook the dough on one side for 2-3 minutes, flip it, add toppings to the grilled side, close the lid, and cook until cheese melts and the bottom is crispy.