Fennel Confit and Fontina Pizza

Name: Fennel Confit and Fontina Pizza
Yield: 2 portions
Ingredients: Olive oil; ½ cup julienned fresh fennel bulb; 1 cup Fennel Confit; 8 to 10 strips shaved Parmesan cheese; 10 small sprigs fennel; 1 cup grated Fontina cheese; ½ recipe Basic Pizza Dough (1 ball)

Preparation info

2
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

For fennel-lovers, a pizza that is pure heaven. Fennel confit combines with fresh fennel for a splendid presentation. This topping also works well on Whole-Wheat Pizza Dough.

Ingredients

½ recipe Basic Pizza Dough (1 ball)
1 cup grated Fontina cheese

Main course
Dinner
Vegetarian

Method

One hour before cooking, preheat the oven to 500°F. When the oven is almost ready, lightly oil a pizza pan and sprinkle with cornmeal.
On a well-floured surface, press the dough out to form a 12