Italian Sausage, Fennel, and Roasted Pepper Pizza

Set the pizza dough at room temperature for 30 minutes. Meanwhile, place an oven rack in the lower third and preheat the oven to 475°F. Brush the baking sheet with 2 teaspoons olive oil. Trim, halve, and core the fennel, then slice it 1/8 inch thick. Drain the roasted peppers, pat them dry, and cut them into 1/4-inch strips. Shred the mozzarella.

Heat the remaining 1 teaspoon olive oil in the skillet over medium-high heat. Add the sausage and cook for 4 minutes, breaking it into small crumbles. Add the fennel and salt. Cook for 6 to 8 minutes, stirring frequently, until the fennel is tender and lightly browned and the sausage has no pink remaining and reaches 160°F. Drain excess fat and let the mixture cool for 5 minutes.

Place the dough in the center of the oiled baking sheet. Press it outward from the center, then gently stretch it into a roughly 12-by-14-inch oval, leaving a slightly thicker 1/2-inch border. If the dough springs back, let it rest for 5 minutes before continuing.

Spread the pizza sauce evenly over the dough, leaving the border bare. Sprinkle with 6 ounces mozzarella. Distribute the sausage and fennel mixture evenly over the cheese, followed by the roasted pepper strips. Top with the remaining 2 ounces mozzarella and the oregano.