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Fontina, Spicy Fennel Sausage, and Dandelion Greens Pizza with Salted Olive Oil Dough

Ingredients

• 1 teaspoon of active dry yeast
• ½ teaspoon of granulated sugar
• 2 tablespoons of olive oil
• ¾ cup of warm water
• 2 ¼ cups of all-purpose flour
• 1 ½ teaspoons of kosher salt
• 2 tablespoons of olive oil
• 1 yellow onion, chopped roughly
• 3 cloves of garlic, chopped finely
• ½ teaspoon of dried oregano
• 1 28-ounce can of whole peeled roma tomatoes, with tomatoes broken up with hands and juice reserved
• ½ teaspoon of salt
• ½ teaspoon of pepper
• ¼ pound of ground spicy Italian sausage
• ¼ teaspoon of dried fennel seeds
• 1 large handful of dandelion greens* (leaves only), about 1-2 loosely-packed cups
• ½ tablespoon of olive oil
• salt and pepper, to taste (about ¼ teaspoon of each)
• 1 handful of cornmeal
• 1 handful of flour
• 6-8 ounces of fontina cheese, broken into small pieces and divided into two parts
• extra olive oil, for brushing crust
• flaky sea salt, for sprinkling on crust

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