Sausage Pizza with Spring Spinach Topping

Ingredients:

• 450 g pizza dough, room temperature
• Premium flour for work
• 1 tbsp extra-virgin olive oil
• 220 g raw sweet Italian sausage, without casings
• 3/4 cup whole milk ricotta
• 0.5 tbsp. grated mozzarella
• 0.5 cup grated provolone
• 1/3 tbsp. grated parmesan
• 2 cloves garlic, crushed
• 1/4 teaspoon dried oregano
• Half a small red onion, thinly sliced
• 4 cups small spinach (about 60 g)
• 1 small fennel root, trimmed and thinly sliced
• 0.5 cup chopped roasted sweet peppers
• 3/4 cup marinated artichoke hearts, quartered, patted dry and halved
• 1 tbsp red wine vinegar
• Red pepper flakes, for serving

Preparation:

1. Place an upside-down baking sheet or pizza stone on the bottom rack of the oven; preheat to 450°F (245°C).
2. Pizza:
   
   On a floured piece of parchment paper, stretch the pizza dough into a 27 x 37 cm rectangle; trim off any excess paper around the dough. Place the dough (on the parchment) on a pizza peel or another inverted baking sheet and transfer the dough on the parchment to the hot baking sheet. Bake until golden brown, 10 x 12 minutes.
   
3. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking up the pieces with a wooden spoon, until the meat is darkened, about 4 minutes.
4. Remove the pizza crust from the oven. Spread the ricotta on top, leaving a 1-inch border. Sprinkle with mozzarella, provolone, and Parmesan; top with the meat and garlic. Return the pizza to the oven and bake until the cheese is bubbly, 8 to 10 minutes. Sprinkle with oregano.
5. Get busy with the salad:
   
   Soak the red onion in ice water for 10 minutes, then drain. Combine the spinach, fennel, roasted red pepper, artichokes, and red onion in a large bowl with the vinegar and olive oil; season with salt and pepper to taste.
   
   Place the salad on the pizza and cut into wedges. Sprinkle with red pepper flakes.