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Place pizza stone in oven and heat to 500 degrees Fahrenheit.
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Heat a skillet over medium heat and cook pork sausage, using a wooden spoon to beak up the meat. Cook until browned, then add onion and a pinch of kosher salt. Cook, stirring occasionally for about 5-8 minutes, until the meat is cooked through and the onions are softened. Remove to a bowl.
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Roll out pizza dough as thin as you desire. I usually purchase one ball of dough and cut it in half, so I can roll each half out very thinly.
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Spread a large pinch of cornmeal on a pizza peel and transfer one rolled out pizza crust to the pizza peel. Use a spoon to spread half the marinara sauce all over the dough in a thin layer. Top with half of the toppings (cooked sausage and onion mixture, sliced broccoli, fennel seeds, and goat cheese) and sprinkle with a pinch of kosher salt.
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Once pizza stone is heated, sprinkle with a large pinch of cornmeal and carefully transfer your pizza to the pizza stone. Cook for 10-11 minutes before removing and repeating with the second pizza.