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.
GRILLED PIZZA WITH GRILLED FENNEL AND PARMESAN
I do the same thing with the sliced fennel here as I do with my onions: - I toss it with a little olive oil and grill it first in a perforated pan before I grill the pizzas.
Provided by Martha Rose Shulman
Categories pizza and calzones, main course
Time 30m
Yield 3 10-inch pizzas
Number Of Ingredients 9
Steps:
- Prepare a hot grill. Place the sliced fennel in a bowl and toss with 1 tablespoon of the olive oil and salt and pepper to taste. Place a perforated grill pan on the grill and let it get hot, then add the fennel and cook, tossing in the pan or stirring with tongs, for about 5 minutes, just until it softens slightly and begins to char. Remove from the grill and return the fennel to the bowl.
- Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Place a round of dough on a lightly dusted baker's peel or rimless baking sheet. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill - the vents should be closed --- and set the timer for 2 minutes.
- Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn't burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.
- Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the top lightly with oil, then top with a thin layer of marinara sauce (no more than 1/4¼ cup) and a layer of fennel. Arrange the olives, if using, here and there, and sprinkle with thyme and Parmesan. Drizzle on a little more olive oil. Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom is brown. Open the grill and check the pizza. The top should be hot and the bottom nicely browned. If the bottom is getting too dark but the pizza still needs a little more time, move it to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Sprinkle with torn or cut basil leaves. Cut into wedges and serve. Repeat with the other two crusts.
SAUSAGE, ONION AND FENNEL PIZZA
Sweet caramelized onion and fennel pair perfectly with cooked pork sausage and cheese atop this delicious pizza.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Spray cookie sheet with cooking spray.
- In 12-inch skillet, cook sausage over medium-high heat 6 to 8 minutes, stirring occasionally, until no longer pink; drain. With slotted spoon, remove sausage; set aside. Add oil to drippings in skillet; add onion and fennel. Cook over medium heat 15 minutes, stirring frequently, until golden brown. Remove from heat. Stir in pepper.
- Unroll dough on cookie sheet. Starting at center, press out dough to 16x13-inch rectangle. Prick crust generously with fork. Bake 5 minutes.
- Spread pasta sauce over partially baked crust. Top with onion mixture, sausage and cheeses. Bake on lower oven rack 10 to 12 minutes or until cheese is golden brown. Sprinkle with oregano.
Nutrition Facts : Calories 450, Carbohydrate 26 g, Fat 2 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 970 mg
SPRING ONION AND SALAMI SHEET-PAN PIZZA
Where I grew up, the only acceptable pizza was a deep-dish Chicago-style cheese fest. I didn't achieve true pizza nirvana until I moved to New York, home of thin-crust pies scattered with farmers' market loot at places like Roberta's in Brooklyn and Milkflower in Queens --meccas for family meetups with friends. We've since moved to another thin-crust pizza wasteland (except for glorious summer evenings at Westwind Orchard), but we still crave a pizza-night kind of affair: inexpensive, casual hangouts with friends that leave everyone satisfied, but not stuffed. The solution: making pizza at home. I'm no pizza wizard, so I embraced the deep-dish (or grandma-style) pie of my youth, only sexier (with nowhere near as much cheese). For the adults, this spicy, fennel and spicy sausage moment wins raves. A simpler cheese and broccoli version keeps small people happy -- and parents satisfied with the just-enough-vegetables vibe to let you kick back and feel you've done your job (use sweet Italian sausage only, and replace the fennel with broccoli, one for one).
Provided by Sarah Copeland
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the all-purpose red sauce: Pulse the tomatoes, anchovies (if using), garlic, oil, and basil in a food processor or blender until mostly smooth (some texture is okay); season with red pepper flakes (if using), salt, and pepper. Makes 8 servings.
- For the pizza: Position a rack in the lower third of the oven and preheat to 525 degrees F (275 degrees C). If your oven only goes to 500 degrees F (260 degrees C), that's fine.
- Coat a 13-by-18-inch (33-by-46-centimeter) baking sheet with the oil. Gently stretch the two balls of dough into an even layer, to reach into all four corners of the baking sheet, taking your time to stretch evenly with the seam meeting in the middle. Press the seam together to make one large sheet of dough. Spoon the tomato sauce evenly over the top, sprinkle with the mozzarella, and top with salami, spring onion, fennel seeds (if using), and Parmesan.
- Bake until crisp and brown on the bottom and around the edges, about 25 minutes. Remove from the oven and sprinkle with flaky salt. Top with the greens and drizzle lightly with more oil. Serve warm.
FONTINA, FENNEL, AND ONION PIZZA
Keep the heat outdoors with this grilled pizza topped with sweet fennel and onions. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes one 10-inch pizza
Number Of Ingredients 6
Steps:
- Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
- Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
- Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
- Top it:Top with cheese and fennel fronds; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
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FENNEL-AND-SWEET-ONION PIZZA WITH GREEN OLIVES
From foodandwine.com
5/5 Total Time 3 hrs
- In the bowl of a standing mixer fitted with the dough hook, combine the yeast, honey and 1/4 cup of warm water. Let stand until foaming, about 4 minutes. Add the 2 1/2 cups of all-purpose flour and the whole-wheat flour, ale, olive oil, salt and 1/2 cup of water and mix at medium speed until a smooth dough forms, about 5 minutes. Transfer the dough to a work surface and knead for 2 minutes. Lightly oil the bowl, return the dough to it and cover with plastic wrap. Let the dough rise in a warm place until very billowy, about 1 hour.
- In a skillet, heat 1 tablespoon of the olive oil. Add the fennel and cook over moderate heat, turning once, until lightly browned, 5 minutes. Remove from the heat and add the wine and Pernod. Return the pan to moderate heat and cook until the liquid has evaporated, about 2 minutes. Add the chicken stock to the skillet. Cover and simmer over moderately low heat, turning the fennel once, until very tender and the liquid is nearly evaporated, about 20 minutes. Season with salt and pepper. Transfer the fennel to a cutting board and coarsely chop it.
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Ratings 4Calories 1036 per servingCategory Main Course
- Roll out the pizza dough onto a baking sheet and prick the bottom with a fork. Place it on a baking sheet and bake for 12 minutes.
- In the meantime, peel the onion, cut it in half and then in slices. Wash the fennel and cut it into very thin strips.
- Heat a large pan or skillet with olive oil When hot, add the onion and fennel and caramelize oevr medium to high heat. Stir regularly to prevent them from burning. It should take about 10 minutes until they are cooked and golden brown.
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- Heat oven to 425 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and 1 1/2 teaspoons salt. Cook, stirring often, 5 minutes until onion is soft. Add chopped fennel and minced garlic; cook, stirring often, 5 to 7 minutes until fennel is slightly softened.
- Reduce heat to low. Cover and cook, stirring often, 15 to 20 minutes until fennel is soft and begins to caramelize. Remove from heat. Season with salt and pepper to taste, then stir in the fennel fronds.
- Pat the prepared beer pizza crust dough into a thin circle or rectangle on a pizza stone or parchment paper-lined baking sheet. Brush top with remaining 1 tablespoon olive oil; sprinkle with shredded Parmesan cheese. Top evenly with onion-fennel mixture.
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