Making Pizza from Scratch: Sausage, Fennel and Olive Pizza (Part 5 of 5)

Out of the four pizzas that the seniors made in the South Arm Cooking Club for seniors, I like this most. Perhaps, it’s the cooked sausage and sauteed onions and fennels which gives this pizza a lot of flavours. Joyce, Karen and Sydney worked together to make make this pizza.


Although I’m not a fan of olives, I find that the taste of these black olives is quite mild. I love the sweetness from the sauteed fennel and onion and a hint of spiciness from the Italian sausages. This Sausage, Fennel and Olive Pizza gets the thumbs up from me.


  • 2 Italian sausages
  • 1 red onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1 pizza dough
  • 1/2 cup pizza sauce
  • 1/3 cup black olives, sliced
  • 1 cup shredded mozzarella cheese



sausagefennelpizza-10-300x200Remove casings from 2 Italian sausages and saute over medium heat.
sausagefennelpizza-11-300x200Crumble the sausages with a wooden spoon. When no longer pink, drain on paper towels.
sausagefennelpizza-13-300x200In the same skillet, saute sliced onion and fennel with 2 tablespoons olive oil for 10 minutes, until the edges begin to brown. Season with 1/4 teaspoon salt.
sausagefennelpizza-15-300x200Spread the pizza dough with pizza sauce, top with sausages and fennel and onion mixture, black olives and mozzarella cheese. The topping sfor this pizza is piled so high that it’s almost like a deep dish pizza.Bake for 15-20 minutes or until the edges turn brown and cripy and the cheese is lightly golden brown.

Joyce, Karen and Sydney, thank you for making the Sausage, Fennel and Olive Pizza.

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