Lamb Sausage Pizza with Confit Tomatoes and Fennel

Name: Lamb Sausage Pizza with Confit Tomatoes and Fennel
Prep time: 60 min
Cook time: 30 min
Ingredients: ½ teaspoon coriander seeds; ½ teaspoon cumin seeds; ½ teaspoon fennel seeds; 1 pound ground American lamb; 2 tablespoons chopped cilantro; 2 cloves garlic, (minced); 2 teaspoons kosher salt; 1 teaspoon paprika; ½ teaspoon crushed red pepper; ¼ teaspoon cayenne; 2 tablespoons extra-virgin olive oil; 10 ounces cherry tomatoes; 2 shallots, (halved); 1 head garlic, (slightly smashed); 1 cup extra-virgin olive oil; Kosher salt, (as needed); 1 pound pizza dough, (get the recipe here); All-purpose flour, (as needed, for rolling out the dough); 2 tablespoons extra-virgin olive oil, (divided); ½ cup thinly sliced fennel; 1½ cups shredded Asiago cheese; 1 cup grated Parmesan cheese; Fennel fronds, (for garnishing (optional))

This artisan-style pizza brings together crumbled homemade lamb merguez sausage, slow-cooked confit tomatoes, shaved fennel, and melty cheese on a crisp, golden crust. The combination is rich, aromatic, and layered with spice — the kind of pizza that feels both comforting and a little gourmet. Whether you’re hosting, grilling outside, or treating yourself to a little weekend decadence, this recipe feels special without being complicated. Looking for more delicious spins on pizza night? Check out this easy BBQ steak pizza or this lighter California salad pizza.

Key Ingredients in This Recipe

Dough – Pizza is the perfect cure for a hectic tornado of a week. It’s fast and homemade dough is easy to make using my homemade pizza dough recipe. If you want a shortcut, look for pre-made dough in the refrigerated section of Trader Joe’s and Whole Foods. I also recommend checking if your local pizza spot sells their dough, it’s a great way to support local businesses!
Lamb – I use ground lamb to make the homemade lamb merguez sausage. I love the unique flavor of this protein enhanced by the aromatic spices of cumin, coriander and fennel.
Confit Tomatoes – Roasted low and slow in olive oil with shallots and garlic until jammy and bursting. They add sweetness and richness that balance the spice.
Fennel – Thinly shaved fennel adds freshness, aroma, and a subtle anise note that brightens the whole pizza.
Cheese – A mix of Asiago and Parmesan brings saltiness, nuttiness, and great meltability.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

For the crispiest bottom crust, heat your pizza stone for at least 30 minutes before baking. This gives you that blistered, wood-oven-style texture without special equipment.

Swaps & Substitutions

Dough: Use store-bought refrigerated pizza dough, a premade crust, flatbread, or naan if you don’t want to make your own. Gluten-free dough also works well here.
Lamb: If lamb isn’t available, try ground beef, turkey, chicken, or plant-based ground meat. You can also use pre-made merguez sausage (pork or lamb) for a shortcut.
Confit Tomatoes: If you don’t have time to make confit, swap in sun-dried tomatoes, slow-roasted cherry tomatoes, or even a high-quality canned roasted tomato product.
Fennel: Thinly sliced celery, shaved carrot ribbons, arugula, or very thinly sliced red onion can stand in for fennel’s fresh, crisp bite. A sprinkle of fennel seed can add some of that anise aroma if you still want the flavor.
Cheese: Asiago and Parmesan can be swapped for pecorino, grana padano, fontina, or an Italian cheese blend. If you want a meltier finish, add a little mozzarella.

How to Make Lamb Merguez Sausage Pizza with Confit Tomatoes (Step-by-Step)

lamb merguez mixture in bowl. — **Step 1: Make the lamb sausage.**
In a small skillet over medium heat add the coriander, cumin and fennel and dry toast until fragrant, shaking the pan occasionally, about 2 minutes. Remove and pound with a mortar and pestle. Add to a medium mixing bowl with the lamb, cilantro, garlic, salt, paprika, red pepper and cayenne. Use hands to carefully mix the lamb mixture. Cover and refrigerate for at least one day and up to 5.

sautéed lamb sausage. — **Step 2: Cook the lamb merguez.**
When ready to use, heat a medium cast-iron pan over medium heat, add the olive oil and heat through. Add lamb mixture and cook, breaking up the mixture with a wooden spoon, until browned all over, about 5 to 6 minutes. Remove from heat and set aside.

confit tomatoes with garlic and shallots in olive oil. — **Step 3: Make the tomato confit.**
Heat oven to 350ºF (180ºC). Add the tomatoes, shallots and garlic to a small roasting dish and cover with the olive oil. Cook until the tomatoes burst. Roast until the tomatoes are blistering and bubbling and shallots and garlic are tender, about 45 minutes.

press and stretched pizza dough on pizza pan. — **Step 4: Prepare the Dough.**
Place pizza stone on grill or in oven and heat to 500ºF (260ºC). Roll out the dough. Divide the dough in half and on a lightly floured surface, working one half at a time, roll out each half of dough into about a 10-inch circle. The dough should be fairly thin. Place the dough on piece of parchment paper on top of the pizza peel. If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.
Par-bake the crust. Rub the olive oil and the confit garlic over the pizza dough including the edges. Use a pizza peel to slide the dough with parchment paper underneath it onto the pizza stone. Cook until crust is a pale brown and bubbly, about 6 minutes.

American Lamb Sausage Pizza with Confit Tomatoes and Fennel recipe. — **Step 5: Assemble and serve.**
Remove from grill or oven and spread ½ cup of the confit tomatoes and shallots over the pizza as well as the fennel. Top with 1 cup of the Asiago and ½ cup of Parmesan followed by 1 cup of the lamb sausage. Return to the pizza stone and continue to cook until the edges are golden brown and the cheese is bubbly, about 8 minutes. Remove and set aside then repeat with the remaining dough and ingredients. Garnish with fennel fronds (optional) and cut into 8 equal slices before serving.

How to Store Lamb Merguez Sausage Pizza

Store leftover pizza slices in an airtight container and keep them in the refrigerator for up to 3–4 days.
Separate layers with parchment paper if you’re stacking slices to keep the toppings from sticking.
Freeze fully baked slices by wrapping them tightly and placing them in a freezer-safe bag; they will keep for up to 2 months.
Reheat slices in a 375°F oven for 8–10 minutes until the crust is crisp and the cheese is melty.

How to Serve Lamb Merguez Sausage Pizza

Serve the pizza hot right after baking so the lamb merguez, confit tomatoes, and cheese are at peak flavor.
Top with fresh shaved fennel or arugula just before cutting to add brightness and crunch.
Add a drizzle of olive oil or chili crisp if you want a richer or spicier finish.
Pair it with a simple green salad or roasted vegetables for a balanced meal that complements the bold spices.

FAQ – Frequently Asked Questions

What is lamb merguez?

Lamb merguez is a spicy sausage spiced with coriander seeds, cumin, fennel, cilantro, garlic, paprika and red pepper originating in the Middle East and North Africa.

Can I make tomato confit in a pan?

Yes! Check out this tomato confit pizza for a version of tomato confit made on the stove.

Why should I par-bake the pizza dough?

This method is great when cooking pizza, using lower heat methods like an oven. It’s not going to get as hot as a grill or pizza oven so partly baking the crust before adding the toppings makes for a crisp base crust. This way it doesn’t get soggy – you want some structural integrity with each slice.

How should I reheat pizza?

With thin crust pizza like this, the bottom crust is important. I like to reheat my pizza first in a cast iron pan or skillet over medium-low heat until the crust is crisp then broil in the oven on high until the cheese is bubbling and hot.

Why You’ll Love This Recipe