Pizza with Fennel Sausage and Hot Peppers

Preparation info

  • Makes


    11- by 17 inch
    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

Make the pizza dough. Remove the casings from the sausage and break up the meat into 1-inch pieces. Set aside.



Heat 2 tablespoons of the olive oil in a sauté pan or skillet over high heat. Add the escarole and cook, stirring often, until partly wilted, about 2 minutes. Then add the vinegar and cook until the greens are tender but not mushy, about 3 more minutes. Drain the greens in a colander; there should b