"Recipes are meant to be shared"...Ann Thibeault

Tuesday, October 20, 2009

Italian Sausage and Olive Pizza

I finally got around to making a pizza for dinner.  The dough was started last Wednesday and then incorporated into another batch of dough Sunday.  The crust was wonderful.

Since most doughs are just flour, yeast, water and salt, you can pretty much use your favourite bread recipe to make pizza.   Lately it seems I only make a version of French Baguette bread dough and I have found it is perfect for pizza crusts.    Especially if it is allowed a long fermentation in the fridge (two, three, four days).

Pizza Sauce

After playing around with many different pizza sauces over the years this is the one that I came settled on as my favourite. It is an uncooked sauce with lots of flavour.

1 28 oz can quality Italian Tomatoes
2 cloves of garlic
fennel seed
2 to 3 Tablespoons olive oil
salt and pepper

Puree tomatoes with the minced garlic. Grind the fennel seeds. Add the seeds and the oregano, basil, and the olive oil and mix together.

NOTE: I use a stick blender and blend all of these ingredients right in the can.


  1. I'm a pizza lover from way back. I've followed your suggestion of letting the dough ferment a couple of days in the fridge and loved the crust that resulted. Maybe I should make my dough for my weekend pizza fix today!!

    Gorgeous pizza, Ann.

  2. Ann, sometimes it pays to be patient [G] as proven in your delicious picture.

    I also ferment my pizza dough; but I leave mine at room temperature, anywhere from 24 to 36 hours. I will store the dough in the fridge if I think I may not use it within 36 hours.

    In any case, the patience involved in this process makes a remarkable difference in the taste and texture of the crust. So here is another vote from me.

  3. buonissima la pizza salsiccia e olive e se metti un formaggio affumicato (tipo scamorza affumicata)è ancora più saporita! ciao!

  4. I will probably sound like a complete goof ball, but sometimes it is so easy to find your recipes and like now, I cannot find your recipe file. I am looking for your pizza crust recipe from Sept. Am I making this too difficult for myself? Thanks.

  5. Susan, is this what you are looking for:

    Lori, good idea to make your dough now. You make the best pizzas.

    Thanks Sol and Federica.

  6. It looks so delicious!!
    thanks for sharing it!!

  7. I wish I were as disciplined as you are about making breads. I could eat a big wedge of your pizza right now, for BREAKFAST!!

  8. A gorgeous pizza, Ann. Sausage and olive are my favorite toppings. I'm salivating just looking at the picture. Guess I better go mix up some dough.

  9. Ann, now that is food porn at it's finest if you ask me. *grin* Of course I feel that way about all of your food and photos.

    Your crust is incredible ~ and next time I'm making your uncooked sauce, it sounds delicious.


  10. I am table-hopping ... from La Table de Nana to Thibeault's Table ;) I wish I could have some of your mouthwatering pizza with Monique's beautiful soup! Wonderful blog you have! Cheers!

  11. What is the quantity of Basil, Oregano and Fennel? Just to taste? Thanks

  12. Curtis, yes, just make the sauce to taste. For me, a pizza sauce is heavier on oregano, then basil and then the fennel. Go light on the fennel or skip it all together if you don't care for it. You can also add a little rosemary if that appeals to you.



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