Ingredients
1 Pack
Mild Toscano Italian Sausage
1 Pack
1 Cup
Heavy Cream
1 Cup
2 Tbsps.
Ground Fennel Seed
2 Tbsps.
15 Ounces
Pumpkin Puree
15 Ounces
2 Pounds
Pizza Dough Ball
2 Pounds
1
Large Yellow Onion, Thinly Sliced
1
1/4 Cup
Fresh Sage, Julienned
1/4 Cup
2 Tbsps.
Olive Oil
2 Tbsps.
1 Cup
Parmesan Cheese, Shaved
1 Cup
Directions
Cook the sausage links according to package instructions, allow to cool, then slice into ½ inch slices.
While the sausage is cooking, bring the heavy cream and ground fennel to a boil in a heavy-bottomed pot, then remove from the heat.
Stir in pumpkin puree to the fennel cream and reserve.
Heat a heavy-bottomed skillet over medium-high heat, add the olive oil and onions and cook, stirring frequently, until caramelized, reserve.
Stretch the dough balls into 2 large, greased pizza pans.
Spread the pumpkin cream over the crusts, top evenly with the sliced brats, then onions, then sage, then Parmesan cheese.
Bake for approximately 15 minutes, or until browned and bubbly.
Rest the pizzas for 3 minutes, then cut as desired.
Serve immediately.
Life is Delicious. Savor It.
