FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Pizza Recipes >  Tomato Fennel Pizza

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

TOMATO-FENNEL PIZZA WITH PROVOLONE CHEESE

Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant by Anne Somerville
The flavors of this favorite winter pizza are classic—the tomato sauce is infused with fennel seed, and the fresh fennel adds crisp texture and light flavor. The assertive provolone cheese is a pungent surprise.
Makes One 15-Inch Or Two 9-Inch Pizzas

 

INGREDIENTS

    • 1 tablespoon extra virgin olive oil
    • 1/4 medium-size yellow onion, diced, about 1/2 cup
    • Salt and pepper
    • 1 teaspoon ground fennel seed
    • 2 garlic cloves, finely chopped
    • 3/4 pound fresh tomatoes, peeled, seeded, and pureed, about 1¼ cups, or 1 16-ounce can tomatoes with juice, pureed
    • 1 medium-size fennel bulb, quartered lengthwise, cored, and thinly sliced
    • Pizza Dough, ready to roll out
    • Garlic Oil
    • 2 ounces mozzarella cheese, grated, about 3/3 cup
    • 2 ounces provolone cheese, grated, about 3/4 cup
    • 1/2 ounce Parmesan cheese, grated, about 3 tablespoons
     

DIRECTIONS

Heat 1/2 tablespoon of the olive oil in a small saucepan over medium heat and add the onion, 1/4 teaspoon salt, a pinch of pepper, and 1/2 teaspoon of the ground fennel. Saute until the onion begins to release its juices, about 5 minutes, then add the garlic and cook for about 2 minutes. Add the tomatoes, 1/4 teaspoon salt, and another pinch of pepper. Simmer gently, uncovered, for about 30 minutes, then season with salt and pepper to taste.

Heat the remaining 1/2 tablespoon olive oil in a saute pan and saute the sliced fennel over medium heat with the remaining 1/2 teaspoon ground fennel and a few pinches of salt and pepper until just tender, 4 to 5 minutes.

Preheat the oven to 500°F. Roll out the dough and place it on a lightly oiled pizza pan or well-floured wooden peel; brush with the Garlic Oil. Spread the sauce over the dough and lay the fennel on top. Toss the mozzarella and provolone cheeses together and sprinkle on the pizza.

Bake the pizza, in the pan or on a preheated pizza stone, for 8 to 12 minutes, until the crust is golden and crisp. Remove it from the oven and sprinkle with the Parmesan cheese.

Variation: Sprinkle coarsely chopped pitted black olives over the pizza before adding the cheese.
 

 

RELATED RECIPES

  Pizza Recipes   |   BRUSCHETTA RECIPES >>>>>   |   FOCACCIA RECIPES >>>>>   |   Pizza Dough Recipe   |   Easy Pizza Dough   |   Whole Wheat Pizza Dough   |   Basil & SunDried Tomato Crust   |   Vegetarian Spinach Pizza  |   Bacon & Poursin Cheese Puff Pizza   |   California Pear Pizza   |   California Style Pizza   |   Cherry Blues Steak Pizza   |   Cherry Chicken Pizza   |   Chicken & Dried Plum Pizza   |   Chicken Tortilla Pizza   |   Crab Pizza   |   Crispy Oriental Pizza   |   Donald's Deep Dish Pizza Quiche   |   English Muffin Rainbow Pizza   |   Family Pizza   |   Fig Pizza   |   Fresh Tomato Mac n' Cheese Pizza   |   Greek Pizza   |   Grilled Mushroom Medley Pizzas   |   Grilled Pizza   |   Hawaiian Chicken, Caramelized Onion   |   Honey Ham & Asparagus Pizza   |   Individual Smash Potato Party Pizza   |   Mediterranean Pizza   |   Mushroom & Herb Flatbread Pizza   |   Pizza Di Spaghetti   |   Popeye's Pork & Cherry Pizza   |   Potato, Raclette & Truffle Pizza   |   Rueben Pizza   |   Shrimp Pizza Panini   |   Sloppy Joe Pizza Bread   |   Strawberry Dessert Pizza   |   Tomato Fennel Pizza   |   Turkey Topped Pizza   |   Two Cheese Pizza   |   2 Cheese Mixed Vegetable Pizza   |   Walla Walla Onion Pizza   |   White Bean Basil Pizza  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages