Chuck’s Margherita and Goat Cheese, Fennel & Sausage Pizzas

In a bowl combine all the ingredients except the flour. Let stand until the mixture starts to foam, for about 10 minutes. Add the flour and knead until smooth, 5 minutes. Roll the dough in a lightly oiled bowl. Cover with plastic wrap and let rest in the refrigerator for at least 4 hours.

In a saucepan on medium heat, heat the oil and sautée the onions until translucent. Add the garlic and continue to cook for a few minutes until taste is infused. Add the tomatoes and cook for 30 minutes. Season with salt and pepper. Remove from heat. Blend using a hand mixer. Add fresh oregano. Set aside.

Take the dough from the fridge and split in 2. Knead and roll each dough ball to the desired shape and thickness, on a floured surface. Drizzle with olive oil.

Preheat oven to 500 F (260 C).

In a pan, heat half the oil on medium high heat and add fennel and onions. Cook until caramelized, about 10 minutes. In another pan on medium high, heat the remaining oil. Remove the meat from the sausage casing and sauté for 5 minutes. Add sausage and a little water with the fennel and onion mixture and continue cooking for 5 minutes. Season with salt and pepper and keep aside.

Garnish the pizza with the sausage and fennel mixture. Top with dollops of goat cheese Spread the marinara sauce on the dough. Garnish with the grated Aged Piave and the mozzarella chunks.

Bake both pizzas in the oven for about 10 minutes or until crust is golden brown.

For the serving: Garnish the goat cheese, fennel and sausage pizza with arugula and the margherita pizza with basil leaves. Drizzle with olive oil.