Roasted Fennel and Artichoke Old World Pizza
Roasted fennel with artichoke hearts and fresh mozzarella over a basil pesto sauce.
Yield:
12-9″ pizzas, thin crust
Ingredients
12 each – 8 oz. Pizza dough ball
1½ cup Basil pesto sauce
1 quart + 2 cups Christina Prepared Pizza Sauce, reconstitute with ground tomatoes or water
6 cups Fennel, roasted, sliced ¼″ (reserve fennel tops for garnish)
3 cups Artichokes hearts, quartered
2 lbs. + 4 oz. Fresh mozzarella cheese, sliced ¼″
¼ cup Extra virgin olive oil
Fennel tops
Instructions
Preparation Steps
- Preheat pizza oven to 500°F; impinger oven to 475°F.
- On a lightly floured surface, stretch dough 9″ – 10″ diameter. Pizza should be irregular in shape.
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Lay stretched dough onto a lightly floured pizza peel or a pizza screen sprayed with pan release.
To Assemble One Pizza - Top each dough with the following:
• 2 tbsp. Basil pesto sauce, smear on dough
• 4 oz. ladle Christina Prepared Pizza Sauce
• ½ cup Roasted fennel
• ¼ cup Artichoke hearts
• 3 oz. Fresh mozzarella cheese
- Bake in pizza oven for 6 – 7 minutes, impinger oven 3 – 4 minutes, or until baked through and golden brown.
- Top each pizza with 2 – 3 sprigs of fennel tops and 1 tsp. extra virgin olive oil. Cut pizza into 4 slices; serve immediately.
Products in Recipe
