Fennel Salami Thin Crust Pizza

This was an impromptu creation, and what a pleasure it turned out to be!  The buttery taste of sauteed fennel bulb, combined with the tangy snap of fennel salami and asiago cheese were a series of contrasting flavors bursting in the mouth.  Enjoy this pizza with a glass of Jacob’s Creek Shiraz, and you may find yourself lingering for a long time at the dinner table!

Ingredients

  • 1 fennel bulb
  • 1 tablespoon butter
  • 3 ounce thinly sliced fennel salami
  • 1/2 cup freshly shredded mozzarella cheese
  • 1/4 cup freshly shredded asiago cheese
  • Extra virgin olive oil
  • Kosher or sea salt
  • Freshly ground pepper

Preparation

Preheat oven to 425 degrees F.

Roll out pizza dough with rolling pin to form crust approximately 15 inches in diameter.  With fork, lighly tap the dough over entire surface.  This will prevent unnecessarily large bubbles from forming in the crust during the baking process.

Use pizza peel or equivalent to slide crust onto baking stone in heated oven.  Bake for 12 minutes, until crust begins to brown on top.

While crust is baking, slice fennel bulb crosswise into thin strips.  Saute gently in pan with butter until strips begin to soften and become translucent.  Remove from heat.

When crust has finished baking remove from oven.  Flip over, and continue preparation.

Pour extra virgin olive oil on crust, and brush until the entire surface is covered with oil.  This will tend to bring out the golden brown colors of the baked crust.  Sprinkle salt and freshly cracked pepper over the entire surface.  Don’t be shy, as this adds a wonderful flavor.

Spread sauteed fennel over the crust, and then cover with shredded mozzarella.  Cover the cheese with the layer of sliced fennel salami, and cover finally with the asiago cheese.

Bake on pizza stone for an additional 10-12 minutes, until cheese is lightly browned.

Remove from oven, and let pizza sit for five minutes, allowing the cheese and toppings to settle.  Slice, and serve with a cool glass of your favorite red.  I suggest the Jacob’s Creek Shiraz.

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2 Responses to Fennel Salami Thin Crust Pizza

  1. Cathy says:

    Mmmmm….you’re making me hungry!

  2. Nate says:

    I’d say we’re due for the prosciutto and asparagus pizza in the very near future. I’d be willing to be the asiago would be a good addition to that one, as well. Now MY mouth is watering.

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