I was wondering that too, Bob. Anyway, it looks like an interesting Italian sausage recipe. Two tablespoons of fennel in two pounds of pork is a huge amount, but that might work pretty well on a pizza if you want the sausage character to really shine. Call it fennel pie?
pythonic, thank you for posting the link. I'm going to give it a try when I run out of my current batch of Italian sausage.