Roasted Fennel and Spring Onion Pizza with Prosciutto

Roasted Fennel and Spring Onion PizzaFor some reason, when I saw fennel and spring onions in our box this week, my mind immediately jumped to pizza. Not a spicy, red sauce pizza, but something a little more sophisticated. I had a little drama with the baking-managed to fill the house with smoke and a chemical burning smell while trying to preheat my pizza stone. Baking it on a cookie sheet was much more successful. I found a really nice pizza crust in our local grocery store that worked perfectly for this recipe. (See more information at the end of this post.)

Roasted Fennel and Spring Onion Pizza with Prosciutto
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 2 medium fennel bulbs, thinly sliced (save the fronds)
  • 2 medium spring onions, thinly sliced
  • 2 tablespoons olive oil
  • 1½ tablespoons butter
  • 2 tablespoons flour
  • ½ cup milk
  • 1 clove garlic
  • fresh ground pepper to taste
  • 1 tablespoon chopped fennel fronds
  • ¼ cup Parmigiano-Reggiano cheese
  • 1 pizza crust (I used Pillsbury Artisan Pizza Crust with Whole Wheat)
  • 2 ounces Prosciutto, thinly sliced
  • ¾ cup shredded provolone cheese
Instructions
  1. Preheat oven to 450 degrees. Toss fennel bulb and spring onions with oil. Spread in jelly roll pan. Roast for 10-15 minutes, until golden brown.
  2. Meanwhile, prepare the white sauce. Melt butter in a small saucepan. Add flour, cook 2 minutes, stirring constantly. Slowly whisk in milk. Add garlic, pepper, fronds and Parmigiano-Reggiano cheese, stir to combine. (You may add a little more milk to make it spreadable.)
  3. Follow the directions for your pizza crust. Mine instructed me to unroll the dough onto a greased pan. Bake the crust a bit (mine said 8 minutes).
  4. Top crust with white sauce, then roasted vegetables, Prosciutto, and provolone. Bake until crust is golden brown. (Mine took another 8 minutes.

Pillsbury's Artisan Pizza Crust┬áSo, the crust I used to make this pizza came out of the refrigerator section-Pillsburry’s Artisan Pizza Dough with Whole Wheat. It had nice texture and flavor, and preparing the crust for baking took less than a minute! The instructions suggested baking the crust for 8 minutes before putting on the toppings.

Happy eating!

Ruth

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