Pizza with meat sides

Ingredients:

• 1 tbsp extra-virgin olive oil + extra for greasing
• 220 g raw sweet or hot Italian sausage, casings removed
• 1 red bell pepper, finely chopped
• 60 g provolone cheese, diced
• Cornmeal, coarsely ground, for dusting
• 450 g chilled pizza dough, room temperature
• 1/3 cup marinara sauce or pizza sauce
• 1 tbsp. grated mozzarella (about 110 gr.)
• 1/4 tsp fennel seeds, crushed

Preparation:

1. Preheat oven to 425°F (220°C). Heat olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until darkened, about 5 minutes. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl and let cool, then stir in the diced provolone.
2. Sprinkle a 14-inch (37 cm) round pizza pan with cornmeal. Place the pizza dough on it and press it into a 12-inch (32 cm) circle with your fingertips (lightly oil your hands if the dough is sticky). About 1/2 inch (1 cm) from the edge of the dough, spread a thin strip of the sausage mixture around the entire circumference of the pizza crust. Lift the edge of the dough and carefully fold it over the filling, sealing it inside.
3. Gently flatten and stretch the center of the dough so the pizza is about 12 inches (30 cm) in diameter. Spread the sauce in the center of the crust and top with mozzarella. Brush the edges of the crust with olive oil and sprinkle with fennel seeds. Bake until golden brown, 15-18 minutes.