Fontina Fennel And Onion Pizza Recipes

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FONTINA, FENNEL, AND ONION PIZZA



Fontina, Fennel, and Onion Pizza image

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

1/2 cup Caramelized Fennel and Onions
4 ounces shredded fontina cheese
fennel fronds
Basic Grilled Pizza Dough
Herb Oil
Coarse salt and ground pepper

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.

PIZZA WITH SPRING ONIONS AND FENNEL



Pizza With Spring Onions and Fennel image

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

2 tablespoons extra virgin olive oil
1 medium size sweet spring onion, chopped, about 1 cup
Salt, preferably kosher salt
freshly ground pepper
1 1/4 pounds trimmed fennel bulbs, tough outer layers removed, cored and chopped
2 large garlic cloves, minced
2 tablespoons minced fennel fronds
1/2 recipe whole wheat pizza dough (see recipe)
Parmesan

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.

CARAMELIZED FENNEL AND ONIONS



Caramelized Fennel and Onions image

Slowly caramelized fennel and onion make a simple pizza topper (try the on our Fontina, Fennel, and Onion Pizza) or a condiment on their own.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 2 cups

Number Of Ingredients 4

1 tablespoon extra-virgin olive oil
1 fennel bulb, trimmed, cored, and thinly sliced
1 large yellow onion, halved and thinly sliced
Coarse salt and ground pepper

Steps:

  • In a large skillet with a tight-fitting lid, heat extra-virgin olive oil over medium-high. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.

Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g

FENNEL, ONION, AND FONTINA FRITTATA



Fennel, Onion, and Fontina Frittata image

Make and share this Fennel, Onion, and Fontina Frittata recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 fresh fennel bulb, top trimmed away, bulb halved and thinly sliced
1 large sweet onion, halved and thinly sliced (Spanish or Vidalia)
18 large eggs
coarse salt
black pepper
1/2 lb Fontina cheese, well chilled then sliced

Steps:

  • Heat a large nonstick skillet over medium heat; melt butter in the oil; then add fennel and onion; cook 15-20 minutes, stirring frequently, until onion and fennel carmaelize or turn golden brown and are sweet to taste.
  • While the fennel and onion cook, beat eggs with a whisk for 3 minutes; season with salt and pepper.
  • Pour eggs over fennel and onion; cook until eggs are firmly set, lifting up set egg from bottom occasionally to allow liquids to settle.
  • When frittata is firm, place on center rack in oven and broil until top begins to brown.
  • Cover top with fontina slices and place back under broiler until cheese just melts.
  • Cut into 8 wedges and serve warm.

Nutrition Facts : Calories 347.9, Fat 26.3, SaturatedFat 11.2, Cholesterol 516.4, Sodium 420.6, Carbohydrate 5.3, Fiber 1.2, Sugar 2.1, Protein 22

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