Fennel Taleggio Pizza Recipes

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TALEGGIO AND GOLDEN CHANTERELLE PIZZA



Taleggio And Golden Chanterelle Pizza image

Provided by Chef Bart

Categories     Pizza

Number Of Ingredients 10

1 Dough ( of your choice)
2 ounces Cheese (Taleggio, sliced into thin pieces)
.5 cup Golden Chanterelles (10-12 small)
2 sprigs thyme (fresh)
2 teaspoons honey
.25 cup Arugula
.5 teaspoon extra virgin olive oil
black pepper (fresh cracked)
1 teaspoon butter
Kosher Salt

Steps:

  • Prepare the golden chanterelle mushrooms first by gently brushing any dirt or sand from the tops and bases. Avoid soaking the mushrooms in water; if need be, use a damp kitchen or paper towel to clean. In a small sauté pan, over medium-high heat, melt butter and add the chanterelles. Season with salt and pepper and cook for 3-5 minutes or until the mushrooms begin to become tender. Remove from heat and toss in the fresh picked thyme leaves. Set aside for pizza assembly.
  • Form your dough and evenly place the Taleggio cheese over the top. When melted, Taleggio is creamy and will spread. Add the chanterelles and season with fresh cracked black pepper.
  • Place in your oven and bake. Toss arugula in a small bowl with extra virgin olive oil. Once the pizza is cooked, remove and finish with the drizzle of honey and arugula. Hope you enjoy.

FENNEL AND SAUSAGE PIZZA



Fennel and Sausage Pizza image

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

1 fennel bulb, cut into 1/2-inch slices, fronds reserved
1 small onion, cut into 1/2-inch slices
2 tablespoons olive oil
3 turkey Italian sausages, casings removed
1 pound prepared pizza dough, or as needed
½ cup pizza sauce
1 ½ cups shredded mozzarella cheese
2 cloves garlic, thinly sliced

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

PUMPKIN, FENNEL & TALEGGIO GALETTE



Pumpkin, fennel & Taleggio galette image

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

700g pumpkin or 1 small squash
5 tbsp olive oil
grating of nutmeg
2 small fennel bulbs
juice ½ small lemon
½ tsp fennel seeds , toasted and coarsely crushed
470g spinach , coarse stalks removed
15g unsalted butter
1 garlic clove , crushed
1 egg yolk mixed with 2 tsp milk (to make an egg wash)
200g Taleggio (or vegetarian alternative), sliced
375g puff pastry

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

POTATO & TALEGGIO PIZZA



Potato & taleggio pizza image

An unlikely combination that tastes fantastic

Provided by Mary Cadogan

Categories     Buffet, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 5

280g pack white bread and pizza base mix
300g new potato
4 spring onions
175g taleggio cheese
100g pack smoked lardon

Steps:

  • Make up the dough following the pack instructions. Roll out thinly to make a rectangle about 30 x 40cm, then transfer to a well oiled baking sheet. Cover with cling film and leave to rise for 20 mins. Preheat the oven to 220C/fan 200C/gas 7.
  • Slice the potatoes thinly and boil in salted water, or steam, until just tender, about 3-4 mins, then drain well and pat dry. Shred the spring onions. Thinly slice the cheese.
  • Spread the potatoes over the pizza dough and drizzle with a little olive oil. Scatter over the onions, cheese and lardons. Bake for 15-20 mins, until the topping is crisp and golden. Cut into squares to serve.

Nutrition Facts : Calories 417 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 2.17 milligram of sodium

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