This pizza is inspired by a favorite snack: toasted sourdough with funky blue cheese and homemade kumquat marmalade. If you’ve never tried it, do yourself a favor. It’s almost delicious enough to justify making kumquat marmalade from scratch, which is equally incredible in both flavor and laboriousness. If you can find kumquat marmalade at the store, try it on this pizza; if not, orange is perfectly fine.
The idea here is to balance the full range of flavors: sweet, bitter, salty, sour, and umami. The radicchio comes in to support the bitter note of the marmalade while also countering its sweetness. The turkey fennel sausage complements the savory blue cheese while standing up to its natural funk. And the bright citrus sourness breaks through the salt and fat in a pleasant and surprising way.
- 4 ounces ground dark meat turkey
- 1 clove garlic (minced)
- 1/2 teaspoon fennel seed
- 1 splash of white wine
- 3/4 teaspoon kosher salt
- Freshly ground black pepper (to taste)
- 1 tablespoon olive oil
- 5 ounces pizza dough (chilled and rested)
- 3 ounces fontina (shredded)
- 2 ounces radicchio leaves (roughly chopped)
- 1.5 ounces cambozola blue cheese (thickly sliced)
- 1.5 ounces Castello blue cheese (crumbled)
- 1 tablespoon kumquat or orange marmalade
Gather the ingredients.
Crank your oven to the max. Preheat your baking stone or cast iron pan.
Make the turkey sausage. In a medium bowl, add the turkey, garlic, fennel seed, wine, salt, and fresh ground pepper and mix well. Heat the olive oil in a small saute pan over medium-high heat. Don’t let it smoke. When hot, add the turkey sausage and brown well, breaking it into little pieces in the pan. Remove from heat.
On a lightly-floured surface, stretch or roll your pizza dough into a thin disk about 12 inches in diameter and place it on a prepared peel or sheet of parchment paper. Top with fontina, three-quarters of the radicchio, and the cooked turkey sausage.
Slide or place the pizza onto the stone or pan. If you like, use parchment underneath for easy transfer. Bake until the crust has expanded and turned golden brown, about 5 to 10 minutes depending on the temperature of your oven.
Take out the pizza. Top with the blue cheeses and remaining radicchio and return it to the oven just long enough to melt the blue cheeses, about 1 minute. Remove to a cutting board. Place small dollops of orange marmalade strategically here and there near the chunks of blue cheese.
Slice and serve immediately.
- Instead of a baking sheet or a stone, try cooking the pizza in a large, preheated cast-iron skillet. The heavy iron and the high edges give the crust an airier spring and deeper caramelization.