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Home > posts > 2019 > 10 > 2019-10-27_Fennel_Pizza.html
Fennel Pizza
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Meredith wanted to try fennel again so we did it on pizza. She roasted the fennel (with crushed red pepper and salt) and onion (with salt and roasted garlic) on separate trays at 400°F for 15 min. We also topped it with Soppressata from Trader Joes, fennel stems (after as garnish) and ricotta
I did take the tips from last time[@rev] a bit too far. I let the dough sit out a longer time and it was hard to remove from the bowl, and then even harder to shape well (it just did its own thing as I picked it up). I also cooked it ever-so-slightly too long.