POTATO FENNEL PIZZA
Provided by Food Network
Time 5h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the potatoes in a large pot with enough cold water to cover by 2 inches; add a large pinch of salt and bring to a boil. Cook until the potatoes can just be pierced with a fork, 10 to 25 minutes depending on their size. Drain and let them sit to dry out until they're cool enough to handle. Slice the potatoes as thin as you can manage, at most 1/4-inch-thick; transfer the potato slices to a bowl and gently toss with the lemon juice and zest, 4 tablespoons oil, and lots of salt and pepper.
- Put the remaining 3 tablespoons oil in a large skillet over medium-high heat. When it's hot, add some of the fennel in a single layer, taking care not to crowd (you'll probably have to work in batches) and sprinkle with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 3 to 5 minutes. Transfer to a plate and repeat with the remaining fennel.
- Return all the fennel to the skillet and add the wine. Reduce the heat so the liquid bubbles gently and cook, stirring occasionally and scraping any browned bits from the bottom of the pan, until the fennel is quite tender and the pan is dry, 5 to 10 minutes. Taste and adjust the seasoning.
- Heat the oven to 500 degrees F and put the rack in the lower third, with the pizza stone if you're using one.
- Prepare the pizza dough according to the recipe directions. Top each pizza with half the potato slices (it's okay if they overlap a bit), then scatter with half the braised fennel. Put one baking sheet into the oven or slide the pizza on its parchment onto the stone. Bake until the crust is crisp, anywhere from 5 to 12 minutes. Chop the fennel fronds, sprinkle half over the pizza, drizzle with olive oil, slice and serve. Bake the second pizza while you eat the first.
- Grease a large bowl with olive oil. Put all-purpose flour, whole wheat flour, instant yeast, and salt in a food processor. With the machine running, gradually add olive oil and 1 cup water, taking care not to overmix. Continue to run the machine, slowly adding 1/2 cup more water, until the dough forms a ball and is slightly sticky to the touch, about 30 seconds. If it's still dry, add 1 tablespoon water and process for another 10 seconds, but make sure the dough stays only a little sticky. (Unlikely, but if the mixture is too sticky to handle, add flour 1 tablespoon at a time and process for 10 seconds.) Transfer the dough to a floured work surface and knead by hand until you have a smooth, round ball, just a few seconds. Put the dough in the prepared bowl, turn to coat in the oil and cover with plastic wrap; let rise until doubled in size, 1 to 2 hours.
- Cut the dough into 2 pieces. Cover the dough with plastic wrap or a towel and let rest until it puffs slightly, 20 minutes or so.
- Cut 2 pieces of parchment the size of large rimmed baking sheets (or pizza stone if you have one). Line 2 baking sheets with the parchment and, using floured hands, transfer one piece of dough to the parchment with the help of a spatula or pastry blade; put the other piece of dough on the second sheet. Let the dough sit for a few minutes; this will relax the dough and make it easier to roll out. Lightly press or roll each dough ball into the pan to about 1/4-inch thickness, flouring the dough only as necessary to prevent sticking. (If you're using a pizza stone, roll or pat out the dough onto parchment, 1/4-inch-thick, then transfer to a peel.) Press gently on the dough to readjust and flatten before topping.
FENNEL AND SAUSAGE PIZZA
I made this fennel and sausage pizza one night and it was the best pizza we have had in a long time. You can adjust the amount of toppings and sauce and cheese to your preference. For the dough, I like Jay's Signature Crust from this site.
Provided by Jenwee99
Categories Main Dish Recipes Pizza Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Toss fennel and onion slices with olive oil; spread out on the baking sheet.
- Roast in the preheated oven until golden, 10 to 15 minutes. Remove from the oven. Increase oven temperature to 450 degrees F (230 degrees C).
- Cook and stir sausage in a skillet over medium heat until no longer pink, about 5 minutes.
- Roll out pizza dough on a lightly floured surface. Transfer to a pizza pan or clean baking sheet. Spread sauce on top and cover with mozzarella cheese. Top with fennel, onion, sausage, and garlic slices.
- Bake in the preheated oven until cheese is melted, 15 to 17 minutes. Garnish with chopped fennel fronds.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 61.5 g, Cholesterol 75.2 mg, Fat 23.9 g, Fiber 3 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1722.8 mg, Sugar 8.2 g
PIZZA WITH SPRING ONIONS AND FENNEL
Fennel and spring onions, cooked gently until they begin to caramelize, make a sweet topping for a pizza. Fennel is an excellent source of vitamin C and a very good source of fiber, folate and potassium. Fennel also contains many phytonutrients, including the flavonoids rutin and quercitin, as well as a compound called anethole, mainly responsible for its anise-y flavor, that may have anti-inflammatory properties.
Provided by Martha Rose Shulman
Categories dinner, pizza and calzones, main course
Time 45m
Yield One 12- to 14-inch pizza
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees, preferably with a baking stone in it. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the onion and about 1/2 teaspoon salt. Cook, stirring often, until the onion is tender, about five minutes. Add the fennel and garlic, and stir together. Cook, stirring often, until the fennel begins to soften, about five minutes. Turn the heat to low, cover and cook gently, stirring often, until the fennel is very tender and sweet and just beginning to color, about 15 minutes. Season to taste with salt and pepper. Stir in the chopped fennel fronds, and remove from the heat.
- Roll or press out the pizza dough and line a 12- to 14-inch pan. Brush the pizza crust with the remaining tablespoon of olive oil and sprinkle on the Parmesan. Spread the fennel mixture over the crust in an even layer. Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the topping is beginning to brown. Remove from the heat. Serve hot, warm or room temperature.
PUMPKIN, FENNEL & TALEGGIO GALETTE
Diana Henry's tart with buttery, flaky puff pastry, creamy Italian cheese and autumnal vegetables makes for a wonderful lunch if you're entertaining friends
Provided by Diana Henry
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 12
Steps:
- Heat oven to 190C/170C fan/gas 5. Peel the squash, then halve and deseed it before cutting the flesh into thick wedges and halving them again to make quarters. Put the slices in a roasting tin with half the olive oil, the nutmeg and seasoning, and toss to coat. Roast for 30 mins, or until tender and a little caramelised.
- Halve the fennel bulbs lengthways and remove the tops and tough outer leaves from each piece. Trim the base and cut each half into thick wedges, keeping them intact at the base. Put the wedges straight into a bowl and toss with the lemon juice to prevent discolouring. Add the fennel seeds, remaining olive oil and some seasoning, then toss well. Spread the fennel in a roasting tin large enough to hold it in a single layer and cover with foil. Roast the fennel (at the same time as the squash) for 20 mins, or until tender with pale -gold undersides.
- Wash the spinach and cook in a covered pan over a medium heat for 1-2 mins. When wilted, drain in a colander and leave to cool. Squeeze the excess moisture out of the spinach, chop roughly and season. Melt the butter in a frying pan and quickly fry the spinach with the garlic for 3 mins. Set aside.
- Roll out the pastry to make the base of the tart, ending up with a piece measuring roughly 28 x 38cm. Put the pastry base on to a floured metal baking sheet. Create a border all the way round by lightly running a knife 2cm from the edge. Prick the rest of the pastry all over with a fork. Put a rectangle of baking parchment, the size of the inside of the border, over the pastry. Weight it down with baking beans. Knock up the sides of the pastry by holding a small knife at a right angle to the pastry and making small indentations to release the layers. This will give you a better rise. Paint the border with the egg wash.
- Put the pastry in the preheated oven and cook for 25 mins, removing the beans and paper after 15 mins. Take the partially cooked tart base out of the oven and, if the centre has risen, gently flatten it with the back of a wooden spoon. Turn the oven up to 200C/180C fan/gas 6.
- Spoon the spinach onto the pastry, then put the squash and fennel on top. Distribute the cheese over the top, too. Put the tart back into the oven and cook for a further 25 mins. The cheese should be golden in patches and the pastry should be cooked and golden, but not too dark.
Nutrition Facts : Calories 526 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 1.5 milligram of sodium
More about "fennel taleggio pizza recipes"
CAST-IRON PIZZA WITH FENNEL AND SAUSAGE RECIPE | BON …
From bonappetit.com
4.8/5 (64)Estimated Reading Time 6 minsServings 2
- Place a rack in top-most position of oven; preheat to 475°. Place dough on a work surface; drizzle with 1 Tbsp. oil, turning to coat. Stretch out to a 10" round and cover loosely with plastic wrap.
- Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5–8 minutes. Transfer sausage to a small bowl.
- Remove skillet from heat and carefully lay dough inside (use spoon to help you extend dough all the way to the edges). Season with salt, then spread marinara over entire surface of dough. Top with mozzarella, then fennel, garlic, and cooked sausage. Drizzle with another 2 Tbsp. oil. Peek underneath the crust—the bottom should be golden brown and crisp from residual heat in the skillet. If it’s not, set over medium-low and cook until crust is golden brown, about 3 minutes.
- Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 10–14 minutes. Let cool 5 minutes, then top with red pepper flakes and basil. Sprinkle with more salt and drizzle with remaining 1 Tbsp. oil.
TALEGGIO AND FENNEL PIZZA WITH APPLENAY-BACON …
From cookingcontestcentral.com
TALEGGIO AND GOLDEN CHANTERELLE PIZZA - FORNO BRAVO
From fornobravo.com
PIZZA WITH CARAMELIZED FENNEL, ONION, & OLIVES RECIPE
From myrecipes.com
5/5 (3)Calories 296 per servingServings 6
- To prepare dough, dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 3/4 cups flour and salt, and beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, dough has risen enough.) Punch dough down; knead 5 times, and let rest for 15 minutes. Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
- To prepare the topping, heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the fennel and the next 5 ingredients (fennel through black pepper), and cook for 20 minutes or until golden, stirring frequently.
HIPPIE ROLL | SPICE OR DIE
From spiceordie.com
FENNEL-TALEGGIO FLATBREAD | RICHS USA
From richsusa.com
THIN-CRUST PIZZA RECIPE WITH SAUSAGE AND KALE | OLIVEMAGAZINE
From olivemagazine.com
CROSTINI WITH FENNEL SAUSAGE - JOANNE WEIR
From joanneweir.com
POTATO-FENNEL PIZZA WITH TALEGGIO – RECIPES NETWORK
From recipenet.org
FENNEL AND PIZZA CRUST RECIPES - SUPERCOOK
From supercook.com
POTATO-FENNEL PIZZA WITH TALEGGIO | PUNCHFORK
From punchfork.com
SHREDDED PORK PIZZA | BREAD RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
WHERE IS THE BEST PIZZA IN VIRGINIA? | PBS FOOD
FENNEL AND TALEGGIO PIE | RECIPE | CUISINE FIEND
From cuisinefiend.com
LUCIANO – ITALIAN RESTAURANT & PIZZERIA (703) 281-1748
From lucianoitalianrestaurantsandpizzerias.com
SPINACH AND TALEGGIO PIZZA RECIPE - BBC FOOD
From bbc.co.uk
PATRICK O'CONNELL'S REFINED AMERICAN CUISINE: THE INN AT LITTLE ...
From eatyourbooks.com
FENNEL, TALEGGIO, POTATO AND THYME GRATIN RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
You'll also love