Cast-iron pizza with fennel and sausage from Bon Appétit Magazine, April 2018 (page 26)

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Notes about this recipe

  • clcorbi on October 11, 2018

    Very delicious, and easy to throw together. The fennel really shrinks down due to the high heat of the oven, so next time I'd compensate by adding even more. This pizza works really well with some hot honey brushed on the crust.

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