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Pizza Lobo’s Fennel Gratin Pizza with MorningStar Farms Italian Sausage Style Crumbles
Pizza Lobo’s Fennel Gratin Pizza with MorningStar Farms Italian Sausage Style Crumbles 1

Pizza Lobo’s Fennel Gratin Pizza with MorningStar Farms Italian Sausage Style Crumbles

When the after-bar crowd hits, keep things simple for your kitchen staff with this plant-based sausage slice. Just sprinkle the MorningStar Farms® Italian Sausage Style Crumbles on top, hit the oven, and fire it up like the real thing.

Products Used: MorningStar Farms® Italian Sausage Style Crumbles
Servings: 8 slices

Ingredients

Fennel Béchamel (yields 2 qts.)

  • 1000 g Milk
  • 1000 g Cream
  • 2 Tbsp. Fennel seeds
  • 2 cups Fennel scraps and stems
  • 60 g Butter
  • 60 g Flour
  • 2 Tbsp. Fennel pollen
  • to taste Kosher salt

Fennel gratin

  • 2 heads Fennel
  • to taste Extra virgin olive oil
  • to taste Kosher salt
  • to taste Ground black pepper
  • 2 cups Pecorino, grated

Recipe Directions

1. Preheat oven to 600° F.
2. Stretch the dough into 20-in. circle on a pizza peel.
3. In an even layer, spread fennel béchamel to where crust should start, about an inch from the edge.
4. Evenly spread crumbles, fennel gratin pieces, and mozzarella over the whole pizza. Be careful not to overdo it on toppings.
5. Sprinkle with pecorino and slide pizza into 600° F oven.
6. Cook until nicely browned on the bottom and bubbly on top, about 6 minutes, rotating once during cooking.
7. Cut into 8 slices and top each piece with fennel frond to garnish.
FENNEL BECHAMEL: (yields 2 qts.)
1. In a large rondeau, combine milk, cream, fennel seeds, and fennel scraps and stems. Bring mixture to a simmer and let steep for at least 15 minutes.
2. Meanwhile, in a separate pot, heat butter and flour to make a roux. Continue cooking on medium heat, stirring constantly, until flour cooks out and it smells like a shortbread cookie.
3. Strain milk mixture into pot of roux and whisk to combine. Simmer for at least 15 minutes until it’s nicely thickened. Add fennel pollen and salt; whisk to combine and cool.
FENNEL GRATIN: (yields 24 pieces)
1. Preheat oven to 450° F.
2. Toss fennel fingers in oil, salt, and pepper.
3. Lay fennel on sheet tray so nothing overlaps.
4. Sprinkle a good tablespoon of pecorino on each piece of fennel.
5. Put into 450° F oven and cook until fennel starts to caramelize, and cheese slightly browns, about 15-20 minutes.