- 2 tsp olive oil
- 3 turkey Italian sausage links, casings removed
- 1/2 sweet yellow onion, diced
- 8 oz of button mushrooms, sliced
- 1 tsp fennel seeds, crushed
- Sea salt and freshly cracked pepper, to taste
- Cornmeal
- Pizza dough
- Pizza sauce
- Mozzarella cheese, shredded
- Pineapple tidbits
- Dried basil, to taste
Place the pizza dough onto a floured surface and let it sit at room temperature for 20 minutes. Preheat the oven to 400 degrees.
Heat the olive oil in a large skillet over medium-high heat. Add the sausage (removed from casings) to the skillet and cook for 3 minutes, making sure to break up the sausage into crumbles.
Add the onion, mushroom, crushed fennel seeds, sea salt, and freshly cracked pepper, to taste. Cook for an additional 5-6 minutes, stirring often, or until the sausage is cooked through and the mushrooms and onions are tender. Set aside.
Place a silpat mat (or large baking tray) on the counter and coat with cooking spray and sprinkle the top with a bit of cornmeal.
Roll (or spread) the dough out on top of the silpat mat into a rectangle.
Spoon the sauce down the center of the rectangle followed by the meat filling, pineapple, and cheese. Side Note: Don't use too much sauce or your pizza braid will be a bit soggy.
Cut even slits on both sides of the filling with a pizza cutter. Starting at one end, fold alternating strips at an angle across filling.
Spray the top of the pizza braid with olive oil cooking spray then sprinkle with a bit of dried basil.
Carefully place the silpat mat onto a baking sheet then place it into the oven and bake for 30-35 minutes.
Remove from the oven and let cool for a few minutes before slicing and serving. Enjoy.