FONTINA, FENNEL, AND ONION PIZZA
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
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.
POTATO FENNEL PIZZA
Provided by Food Network
Time 5h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the potatoes in a large pot with enough cold water to cover by 2 inches; add a large pinch of salt and bring to a boil. Cook until the potatoes can just be pierced with a fork, 10 to 25 minutes depending on their size. Drain and let them sit to dry out until they're cool enough to handle. Slice the potatoes as thin as you can manage, at most 1/4-inch-thick; transfer the potato slices to a bowl and gently toss with the lemon juice and zest, 4 tablespoons oil, and lots of salt and pepper.
- Put the remaining 3 tablespoons oil in a large skillet over medium-high heat. When it's hot, add some of the fennel in a single layer, taking care not to crowd (you'll probably have to work in batches) and sprinkle with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 3 to 5 minutes. Transfer to a plate and repeat with the remaining fennel.
- Return all the fennel to the skillet and add the wine. Reduce the heat so the liquid bubbles gently and cook, stirring occasionally and scraping any browned bits from the bottom of the pan, until the fennel is quite tender and the pan is dry, 5 to 10 minutes. Taste and adjust the seasoning.
- Heat the oven to 500 degrees F and put the rack in the lower third, with the pizza stone if you're using one.
- Prepare the pizza dough according to the recipe directions. Top each pizza with half the potato slices (it's okay if they overlap a bit), then scatter with half the braised fennel. Put one baking sheet into the oven or slide the pizza on its parchment onto the stone. Bake until the crust is crisp, anywhere from 5 to 12 minutes. Chop the fennel fronds, sprinkle half over the pizza, drizzle with olive oil, slice and serve. Bake the second pizza while you eat the first.
- Grease a large bowl with olive oil. Put all-purpose flour, whole wheat flour, instant yeast, and salt in a food processor. With the machine running, gradually add olive oil and 1 cup water, taking care not to overmix. Continue to run the machine, slowly adding 1/2 cup more water, until the dough forms a ball and is slightly sticky to the touch, about 30 seconds. If it's still dry, add 1 tablespoon water and process for another 10 seconds, but make sure the dough stays only a little sticky. (Unlikely, but if the mixture is too sticky to handle, add flour 1 tablespoon at a time and process for 10 seconds.) Transfer the dough to a floured work surface and knead by hand until you have a smooth, round ball, just a few seconds. Put the dough in the prepared bowl, turn to coat in the oil and cover with plastic wrap; let rise until doubled in size, 1 to 2 hours.
- Cut the dough into 2 pieces. Cover the dough with plastic wrap or a towel and let rest until it puffs slightly, 20 minutes or so.
- Cut 2 pieces of parchment the size of large rimmed baking sheets (or pizza stone if you have one). Line 2 baking sheets with the parchment and, using floured hands, transfer one piece of dough to the parchment with the help of a spatula or pastry blade; put the other piece of dough on the second sheet. Let the dough sit for a few minutes; this will relax the dough and make it easier to roll out. Lightly press or roll each dough ball into the pan to about 1/4-inch thickness, flouring the dough only as necessary to prevent sticking. (If you're using a pizza stone, roll or pat out the dough onto parchment, 1/4-inch-thick, then transfer to a peel.) Press gently on the dough to readjust and flatten before topping.
CARAMELIZED FENNEL AND ONIONS
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
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
FONTINA, PROSCIUTTO AND CARAMELIZED ONION PIZZA
Make and share this Fontina, Prosciutto and Caramelized Onion Pizza recipe from Food.com.
Provided by loveleesmile
Categories < 30 Mins
Time 25m
Yield 8 9 inch pizzas, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- MAKE THE DOUGH: In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes. Add the olive oil, thyme and salt. Add 2 cups of the flour and stir until a very soft, wet dough forms. Turn the dough out onto a lightly floured work surface and knead, working in about 1/3 cup more flour, until the dough is soft and silky. Shape into a ball and put in a large, oiled bowl. Cover and let rise until doubled in bulk, about 1 hour at room temperature or overnight in the refrigerator.
- MAKE THE TOPPINGS: Preheat the oven to 450°. Oil 2 large baking sheets. Heat the olive oil in a large skillet. Add the onions and stir to coat with the oil. Cover and cook over moderate heat, stirring, until the onions are softened, about 5 minutes. Uncover and cook the onions over high heat until golden brown, about 8 minutes longer. If the onions dry out, add a few tablespoons of water. Season the onions with salt and pepper, transfer to a plate and let cool slightly.
- Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces. Roll each piece out to a 9-by-3-inch rectangle and arrange on the prepared baking sheets. Top the dough with the Fontina, sautéed onions and prosciutto. Bake for 25 minutes, or until golden and crisp.
- In a large bowl, whisk the grapeseed oil, truffle oil and vinegar; season with salt and pepper. Add the apple and arugula and toss. Top the hot pizzas with the salad and serve immediately.
- NOTE: I could not find truffle oil, plus I hear it is ridiculously expensive, so I ommitted this item, and it still tasted great.
Nutrition Facts : Calories 695.9, Fat 32.2, SaturatedFat 12.7, Cholesterol 65.8, Sodium 871.9, Carbohydrate 71.6, Fiber 12.2, Sugar 10.3, Protein 36
More about "fontina fennel and onion pizza food"
ONION, CHORIZO, SPINACH AND ARTICHOKE PIZZA | HBHARVEST
From halfbakedharvest.com
FRANKA PIZZERIA - EAST VILLAGE - FOOD MENU
From downtown.frankapizzeria.com
FRANKA PIZZERIA CLIVE - FOOD MENU
From clive.frankapizzeria.com
RECIPE: FENNEL & ONION PIZZA WITH FRIED ROSEMARY - BLUE APRON
From blueapron.com
CHAPTER 88: POTATO GNOCCHI WITH FONTINA SAUCE - CIAO ITALIA FAMILY ...
From zoboko.com
FONTINA, FENNEL, AND ONION GRILLED PIZZA
From vinesandbranches.net
FONTINA, CARAMELIZED ONION, AND PANCETTA PIZZA | A HINT OF HONEY
From ahintofhoney.com
FONTINA, FENNEL, AND ONION PIZZA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FONTINA, FENNEL, AND ONION PIZZA RECIPE | RECIPE | DELICIOUS PIZZA ...
From pinterest.de
FENNEL, ONION, AND FONTINA FRITTATA RECIPE - FOOD.COM
From food.com
FONTINA AND PIZZA DOUGH RECIPES (106) - SUPERCOOK
From supercook.com
CARAMELIZED FENNEL AND ONION PIZZA | LOVE AND OLIVE OIL
From loveandoliveoil.com
CHEESE CHICKEN BALLOTINE
From nsw.bdt.fvg.it
"FONTINA, FENNEL, AND ONION PIZZA" - RECIPES ON SPOONACULAR
From spoonacular.com
FONTINA, FENNEL, AND ONION PIZZA RECIPE | RECIPE | FENNEL …
From pinterest.ca
HEALTHY MEAT PIZZA TOPPINGS
From dier.prasonisi.pl
FOOD: GRILLED MUSHROOM, ONION, AND FONTINA PIZZAS WITH FRESH …
From csfoodapi.blogspot.com
FENNEL AND SAUSAGE PIZZA RECIPE - FOOD NEWS
From foodnewsnews.com
FONTINA, FENNEL, AND ONION PIZZA - MEALPLANNERPRO.COM
From mealplannerpro.com
SKILLET PIZZA WITH ONIONS AND FENNEL | RECIPE | KITCHEN STORIES
From kitchenstories.com
CHAPTER 251: INDEX - CIAO ITALIA FAMILY CLASSICS: MORE THAN 200 ...
From zoboko.com
DINNER-SHMINNER: FONTINA, FENNEL, AND ONION PIZZA
From dinner-shminner.blogspot.com
FENNEL-AND-SWEET-ONION PIZZA WITH GREEN OLIVES - FOOD …
From foodandwine.com
CARAMELIZED ONION AND FONTINA CAST IRON PIZZAS - THE GARLIC DIARIES
From thegarlicdiaries.com
FONTINA, CARAMELIZED-ONION, AND PANCETTA PIZZA - MYRECIPES
From myrecipes.com
FONTINA, FENNEL, AND ONION PIZZA RECIPE | RECIPE | FENNEL RECIPES ...
From pinterest.com.au
OVEN AND SHAKER - LAKE OSWEGO - LAKE OSWEGO, OR ON OPENTABLE
From opentable.co.uk
FONTINA, FENNEL, AND ONION PIZZA - EARTHDANCEFARM.NET
From earthdancefarm.net
FONTINA, FENNEL, AND ONION PIZZA - MEDITERRANEAN RECIPES
From fooddiez.com
MEATLESS MONDAY: CARAMELIZED FENNEL AND FONTINA PIZZA
From sheknows.com
CHICKEN CHEESE BALLOTINE - KIA.GUS.TO.IT
From kia.gus.to.it
PIZZA WITH CARAMELIZED FENNEL, ONION, & OLIVES RECIPE
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love