Potato Fennel Pizza Recipes

POTATO-FENNEL PIZZA WITH TALEGGIO

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.

GARLIC MASHED POTATO PIZZA WITH ARUGULA AND FENNEL SALAD

Steps:

• Preheat oven to 400 degrees F.
• Place the potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook until the potatoes are fork tender. Drain and add the potatoes and garlic back into the pot. Add the butter and milk and mash with a masher or a hand mixer. Keep the mashed potatoes a little bit chunky, not perfectly smooth. Season the potato mixture with salt and pepper, to taste.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions and cook until browned, about 6 minutes. Stir in the anchovies and cook for 2 more minutes, until anchovies 'melt' into the onions. Remove the onions from the pan and add in the sausage. Cook the sausage until browned and cooked through, about 6 to 8 minutes. Slice the sausage into thin rounds.
• On a lightly-floured surface, using a lightly-floured rolling pin, roll out the pizza dough into a 1/4-inch thick round. Transfer the dough to a parchment-lined baking sheet and bake in the oven for 10 minutes.
• Top the pizza crust with the onions. Spread the mashed potatoes over the onions and top with sausage slices and Cheddar cheese. Bake in the oven for 20 minutes. Slice and divide between 2 plates. Serve with the arugula salad on the side.
• To make the arugula salad: whisk together the lemon juice, olive oil and salt, and pepper, to taste. Toss the arugula, fennel, and celery in the dressing. Divide the salad between 2 plates and top with shaved Parmesan.

POTATO-FENNEL GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
• Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
• Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
• Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

FENNEL & POTATO GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a frying pan or cast-iron skillet over a medium heat and sauté the fennel with a little seasoning for about 10 mins until caramelised and sweet. Take off the heat and squeeze over a little lemon juice. In a jug, combine the garlic, cream, vermouth or sherry and semi-skimmed milk.
• Butter a medium-sized roasting tin or casserole dish. Put a layer of the potatoes on the bottom, followed by some of the fennel and a glug of the cream mixture. Season and continue to layer the potatoes, fennel, seasoning and cream mixture. Make sure the top layer of veg is coated in the mixture - press it down with a spatula if you need to - and top with the fennel fronds.
• Roast in the oven for 35-40 mins, or until the potatoes are tender.

SMOKED TROUT, POTATO, AND FENNEL PIZZA

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.

PIZZA WITH SPRING ONIONS AND FENNEL

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.