Fennel and Pork Sausage Wood-Fired Pizza

With Herbed Ricotta and Honey

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Just like peanut butter and jelly, milk and cookies, or Sonny and Cher; ricotta and honey is a duo that just makes sense. Now, take this classic flavor pairing and put it on top of a wood-fired pizza with home-made fennel sausage and you have truly created a new classic. Sweet, meaty, creamy, and savory - this pizza hits all the right notes.

In Your Box (serves 2)

  • ½ tsp. Fennel Seed
  • 6 oz. Ground Pork
  • 4 Parsley Sprigs
  • 1 Shallot
  • Info
    ¼ cup Ricotta Cheese
  • Info
    2 Italian Wood-Fired Pizza Crusts
  • Info
    4 fl. oz. Pizza Sauce
  • Info
    1 oz. Grated Parmesan Cheese
  • ½ oz. Honey

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    874
  • Carbohydrates
    60g
  • Fat
    33g
  • Protein
    29g
  • Sodium
    849mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1

    Prepare Sausage and Pre-Heat Oven

    Preheat oven to 400 degrees. Prepare a baking sheet with foil or use a non-stick baking sheet. Using the back of a spoon or small pan, gently crush fennel seeds in their bag to release natural flavorful oils (no need to finely grind, a coarse cracking is fine). In a small bowl combine ground pork, cracked fennel seeds, ½ tsp. salt, and a pinch of black pepper. Set aside.

  • 2

    Prepare the Ingredients

    Throughly rinse produce and pat dry. Stem and mince parsley, reserving a few whole leaves for garnish. Peel and slice shallot lengthwise into thin strips (julienne).

  • 3

    Make Herbed Ricotta

    Whisk ricotta and minced parsley together in a mixing bowl. Season with a pinch of salt and pepper.

  • 4

    Prepare Pizzas

    Place crusts on prepared baking sheet and brush with 1 Tbsp. olive oil. Spread pizza sauce on each crust. Arrange sliced shallot (to taste) over the sauce. Scatter small bits of the fennel pork sausage over crusts. Bake until sausage is cooked all the way through, about 15-17 minutes. Remove from oven and let cool slightly.

  • 5

    Top with Herbed Ricotta

    Working quickly with a spoon, top pizzas with dollops of herbed ricotta.

  • 6

    Plate the Pizzas

    Garnish pizzas with reserved parsley leaves, Parmesan, and finish with a drizzle of honey. Serve immediately.

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