Pizza With Spring Onions and Fennel
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1medium size sweet spring onion, chopped, about 1 cup
- Salt, preferably kosher salt
- freshly ground pepper
- 1¼pounds trimmed fennel bulbs, tough outer layers removed, cored and chopped
- 2large garlic cloves, minced
- 2tablespoons minced fennel fronds
- ½recipe whole wheat pizza dough (see recipe)
- Parmesan
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Preparation
- Step 1
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 ½ 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.
- Step 2
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.
- Advance preparation: The fennel topping can be made a day ahead of time and kept in the refrigerator. The dough can be made up to three days ahead and kept in the refrigerator.
Private Notes
Comments
Loved this! I added pears, walnuts and goat cheese—a fantastic combination.
I used a little over 1 pound of small fennel bulbs and a half cup of chopped spring onions and that was plenty for one pizza. Also, I added about 1 cup of steamed, shelled fava beans and fresh mozzarella. Delish!
Added some Gruyere cheese along with the Parmesan. Drizzled balsamic vinegar glaze over the finished pizza. Next time, I think I'll add some lightly toasted pine nuts, too. I used the recommended pizza dough which came out cracker thin and too crispy. Will make this again.
This was a great winter pizza. Because it's winter I used leeks - I think ordinary onions would work well too - there's a long cooking time. Naturally, I made it less healthy with Trader Joe's pizza dough instead of whole wheat and TJ's quattro formaggi both below and above the vegetables. Healthy enough, and a satisfying dinner and lunch.
Those who don’t like recipe changes, skip this. Excellent base for riffs. Used fennel but yellow onion so could have year round. Added roasted mushrooms (in fridge) made like NYTC mushroom focaccia. Cheese base is mozzarella & romano. Baked for 20 min. Roasted mushrooms a bit too done. Need < time but still yummy & screams potential. So good! Had with Willamette Valley Pinot Gris & green salad w/ Dijon dressing. Will go into pizza rotation.
By spring onion does she mean a regular onion grown in the spring or one of the long skinny onions with green tops? I wasn’t sure so I used a mixture of both. It was delicious. I also added the pine nuts as suggested by another which was a nice touch.
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