Potato Fennel Pizza Recipes

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POTATO-FENNEL PIZZA WITH TALEGGIO



Potato-Fennel Pizza with Taleggio image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings (one 13-by-18-inch pizza)

Number Of Ingredients 17

2 medium russet potatoes (about 1 pound), quartered
1 clove garlic
1/2 small bulb fennel, cored and thinly sliced, plus 2 tablespoons chopped fronds
Kosher salt
1/3 cup extra-virgin olive oil
Freshly ground pepper
For the pizza:
1 Prebaked Pizza Crust, recipe follows
6 ounces taleggio cheese, rind removed, thinly sliced
1/2 small fennel bulb, cored and thinly sliced
1/2 cup grated parmesan cheese
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
4 cups bread flour, plus more for dusting
2 teaspoons kosher salt
1 teaspoon rapid-rise instant yeast
1/2 cup extra-virgin olive oil, plus more for the bowl

Steps:

  • Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the potatoes: Combine the potatoes, garlic, sliced fennel and fennel fronds in a large pot of salted water. Bring to a boil, then reduce the heat to medium; cook until the potatoes are very tender, about 15 minutes. Drain and return to the pot. Add the olive oil and mash until almost smooth. Stir in 1 teaspoon salt and a few grinds of pepper; set aside.
  • Assemble the pizza: Keep the prebaked crust on the baking sheet. Scatter the taleggio and potato mixture over the crust, spreading the potato mixture slightly. Scatter the sliced fennel on top, sprinkle with the parmesan and drizzle with the olive oil. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes. Remove from the oven and season with salt and pepper.
  • Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
  • Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
  • Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking.
  • Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake or let cool, lightly wrap in plastic and set aside up to 8 hours.

CRISPY POTATOES WITH FENNEL



Crispy Potatoes with Fennel image

These thinly sliced potatoes with fresh fennel flavor are the perfect side dish to accompany a roast dinner.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 8

Number Of Ingredients 7

1 bulb fennel
3 tablespoons olive oil
2 lb small red potatoes, thinly sliced
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper
Fresh thyme leaves, if desired

Steps:

  • Heat oven to 475°F. Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from fennel bulb, reserving fronds for another use. Thinly slice bulb.
  • In 9-inch cast-iron skillet, heat oil over medium heat. Remove from heat. Arrange half of the potato slices in skillet. Layer with fennel slices and remaining potatoes. Sprinkle with chopped thyme, the salt and pepper. Cover with foil.
  • Bake 35 minutes. Uncover; bake 15 minutes longer or until potatoes are lightly browned. Serve hot or at room temperature. Garnish with thyme leaves.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg

SAUSAGE, ONION AND FENNEL PIZZA



Sausage, Onion and Fennel Pizza image

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

1 lb bulk pork sausage
2 tablespoons olive oil
1 cup sliced onion
1 cup thinly sliced fennel bulb
1/4 teaspoon freshly ground pepper
1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1 cup caramelized onion and roasted garlic tomato pasta sauce (from 24-oz jar)
2 cups shredded mozzarella cheese (8 oz)
1/2 cup shredded Parmesan cheese (2 oz)
1 teaspoon chopped fresh oregano leaves

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

SMOKED TROUT, POTATO, AND FENNEL PIZZA



Smoked Trout, Potato, and Fennel Pizza image

I'm such a purist about some things-I think all food people are. Tell me you're putting beans and tomatoes in chili, and the Texas boy in me bristles. But when one of my friends, an Israeli man of Norwegian heritage, came to a pizza-tasting party and-before he sampled it, I should note-declared this pizza combination "wrong, just wrong," why did it irritate me so much? Well, I suppose it's because I'm neither Norwegian nor Italian, so I couldn't understand why something so delicious could be anything but right. This combination was inspired by a pizza that friends told me I had to try from Coppi's Organic in Washington, D.C. I've taken shameless liberties with it.

Number Of Ingredients 12

1 small Yukon gold potato (about 4 ounces), cut into 1/4-inch slices
2 tablespoons water
1 teaspoon extra-virgin olive oil
Kosher or sea salt
Freshly ground black pepper
All-purpose flour
1 (6-ounce) ball No-Knead Pizza Dough (page 104) or No-Knead Pizza Dough with Spelt (page 105)
2 tablespoons fresh whole-milk ricotta
2 ounces smoked trout, broken up into bite-size flakes
3 slices Herbed Lemon Confit (page 4) or substitute store-bought preserved lemon, coarsely chopped
1/4 small fennel bulb, cut into paper-thin slices (about 1/4 cup), plus a few fronds for garnish
1 tablespoon low-fat Greek-style yogurt, whisked until smooth

Steps:

  • If the dough has been refrigerated, transfer it to the countertop to let it rise for about 1 hour before making pizza.
  • Preheat the oven to 500°F.
  • In a large cast-iron skillet, toss the potato slices with the water, oil, salt, and pepper. Cover the skillet tightly with aluminum foil and bake for 10 to 15 minutes, until the potatoes are soft but not browned. Transfer the potatoes to a plate.
  • Preheat the broiler with the rack set 5 inches from the element or flame. If you are using a cast-iron skillet or griddle pan for the pizza, set it over medium-high heat until it gets smoking hot, about 15 minutes. Transfer the skillet (turned upside down) or griddle pan to the broiler. If you are using a baking stone, heat it in a 500°F oven for an hour, then carefully transfer it to the broiler.
  • To shape the dough, dust a work surface liberally with flour and put the ball of dough on it. Sprinkle with flour and knead a few times until the dough comes together and holds its shape when you form it into a ball. Add more flour if necessary. Form it into an 8-inch round by pressing from the center out toward the edges, leaving a 1-inch border thicker than the rest.
  • Make sure you have all the topping ingredients measured out and ready before you assemble the pizza, because once you place the dough on the cooking surface you can't easily move it.
  • Open the oven or broiler door, quickly slide out the rack with the cooking surface (skillet, griddle pan, or baking stone) on it. Pick up the dough and quickly transfer it to the cooking surface, pressing it back into shape if need be, while being careful not to touch the cooking surface with your fingers.
  • Layer the potato rounds on top of the dough, leaving the 1-inch margin bare, and plop dabs of ricotta here and there. Broil the pizza for 3 to 5 minutes, or until the crust has puffed up around the edges and blackened in spots.
  • Remove the pizza with a wooden or metal peel or a thin square of cardboard and transfer it to a cutting board. Scatter the trout, lemon confit, and fennel slices and fronds on top. Let the pizza rest for a few minutes. Drizzle it with the yogurt, cut it into quarters, transfer to a plate, and eat.
  • Layer the potato rounds on top of the dough, leaving the 1-inch margin bare, and plop dabs of ricotta here and there. Broil the pizza for 3 to 5 minutes, or until the crust has puffed up around the edges and blackened in spots.
  • Remove the pizza with a wooden or metal peel or a thin square of cardboard and transfer it to a cutting board. Scatter the trout, lemon confit, and fennel slices and fronds on top. Let the pizza rest for a few minutes. Drizzle it with the yogurt, cut it into quarters, transfer to a plate, and eat.

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

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.

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