For 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.)
- 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
- 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.
- 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.)
- 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).
- Top crust with white sauce, then roasted vegetables, Prosciutto, and provolone. Bake until crust is golden brown. (Mine took another 8 minutes.
So, 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.