Pizza With Spring Onions And Fennel Recipes

SPRING ONION AND SALAMI SHEET-PAN PIZZA

Spring Onion and Salami Sheet-Pan Pizza image

Where I grew up, the only acceptable pizza was a deep-dish Chicago-style cheese fest. I didn't achieve true pizza nirvana until I moved to New York, home of thin-crust pies scattered with farmers' market loot at places like Roberta's in Brooklyn and Milkflower in Queens --meccas for family meetups with friends. We've since moved to another thin-crust pizza wasteland (except for glorious summer evenings at Westwind Orchard), but we still crave a pizza-night kind of affair: inexpensive, casual hangouts with friends that leave everyone satisfied, but not stuffed. The solution: making pizza at home. I'm no pizza wizard, so I embraced the deep-dish (or grandma-style) pie of my youth, only sexier (with nowhere near as much cheese). For the adults, this spicy, fennel and spicy sausage moment wins raves. A simpler cheese and broccoli version keeps small people happy -- and parents satisfied with the just-enough-vegetables vibe to let you kick back and feel you've done your job (use sweet Italian sausage only, and replace the fennel with broccoli, one for one).

Provided by Sarah Copeland

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 18

Ingredients

One 28-ounce (794-gram) can whole peeled tomatoes (such as San Marzano), drained
2 anchovy fillets packed in oil, drained (optional)
2 garlic cloves
6 tablespoons (90 milliliters) olive oil
1/4 cup (3 grams) fresh basil leaves
Pinch of red pepper flakes (optional)
Fine sea salt
Freshly ground black pepper
1/4 cup (60 milliliters) olive oil, plus extra for drizzling
Two 1-pound (455-gram) balls multigrain or plain pizza dough, at room temperature (see Cook's Note)
1 cup All-Purpose Red Sauce
2 1/2 cups (12 ounce) (200 grams) shredded mozzarella cheese
4 ounces (115 grams) salami, sopressata, or Italian sausage
1 small spring onion or fennel bulb, thinly sliced
1/2 teaspoon fennel seeds, crushed (optional)
1/2 cup (about 2 ounces) (15 grams) finely grated Parmesan or pecorino romano cheese
Flaky sea salt, such as Maldon
Fresh baby greens or herbs

Steps:

For the all-purpose red sauce: Pulse the tomatoes, anchovies (if using), garlic, oil, and basil in a food processor or blender until mostly smooth (some texture is okay); season with red pepper flakes (if using), salt, and pepper. Makes 8 servings.
For the pizza: Position a rack in the lower third of the oven and preheat to 525 degrees F (275 degrees C). If your oven only goes to 500 degrees F (260 degrees C), that's fine.
Coat a 13-by-18-inch (33-by-46-centimeter) baking sheet with the oil. Gently stretch the two balls of dough into an even layer, to reach into all four corners of the baking sheet, taking your time to stretch evenly with the seam meeting in the middle. Press the seam together to make one large sheet of dough. Spoon the tomato sauce evenly over the top, sprinkle with the mozzarella, and top with salami, spring onion, fennel seeds (if using), and Parmesan.
Bake until crisp and brown on the bottom and around the edges, about 25 minutes. Remove from the oven and sprinkle with flaky salt. Top with the greens and drizzle lightly with more oil. Serve warm.

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

Ingredients

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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