November 23rd, 2024
Recipes
Pizza with Fennel and Sun-Dried Tomatoes
Valentina P
- Difficulty
•
- Time 35"
This is a true foodie's pizza. Creamy walnut sauce, roasted fennel, and juicy sun-dried tomatoes on a store-bought crust. The chicken sausage is optional, but is a nice touch for meat lovers.
How To MakeDiet Type: Classic
Shopping List
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For the Pizza
- 1 fresh or frozen pizza crust of choice
- 1 medium-sized fennel bulb
- 1/2 cup sun-dried tomatoes packed in oil, sliced
- 1 cooked chicken sausage, thinly sliced (optional)
- 2 teaspoons cooking oil
- 1/2 teaspoon garlic powder
- red pepper flakes, to taste For the Walnut Sauce
- 1 cup raw walnuts
- 33333333/100000000 cup caramelized onions (Note 1)
- 33333333/100000000 cup olive oil
- 1/4 cup unsweetened non-dairy milk
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- black pepper, to taste
Instructions
- Step 1: Prepare the caramelized onions for the Walnut Sauce. Not sure how? Reference How to Make Caramelized Onions.
- Step 2: Combine all of the walnut sauce ingredients in a high-powered blender or food processor. Blend until very smooth, scraping down the sides as needed. It should be thick, but spreadable. Add a few more tablespoons of milk as needed to loosen. Refrigerate.
- Step 3: If pre-baking the crust is required before adding the toppings, do so now. After pre-baking, adjust the oven to 450 degrees Fahrenheit
- Step 4: Remove the stalk from the fennel bulb and cut the bulb into quarters. Use a standard vegetable peeler to slice very thin ribbons of the fennel. Continue peeling until you have a large mound of fennel, enough to cover the pizza. Toss the fennel ribbons with the cooking oil and set it aside.
- Step 5: Spread the walnut sauce over the pizza crust, leaving a 1 inch border for the crust (you will have leftover sauce). Arrange the optional chicken sausage over the sauce. Scatter half of the sun-dried tomatoes. Then, arrange the fennel slices over everything. The fennel will shrink as it cooks, so be generous. Sprinkle the garlic powder and red pepper flakes over everything.
- Step 6: Bake the pizza for 6 to 8 minutes, or until the toppings are hot and the pizza is crisp. A pizza stone or pan will yield the crispiest crust results. Remove from the oven and top with the remaining sun-dried tomatoes.
- Serve: Enjoy with a generous drizzle of olive oil. Leftover walnut sauce makes a great creamy-bitter pasta sauce in Pasta with Walnut Sauce.
Recipe Notes
Note 1: Every 1/3 cup of caramelized onions will require 1/2 large onion.
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Pizza with Fennel and Sun-Dried Tomatoes
PT35M 1 fresh or frozen pizza crust of choice 1 medium-sized fennel bulb 1/2 cup sun-dried tomatoes packed in oil, sliced 1 cooked chicken sausage, thinly sliced (optional) 2 teaspoons cooking oil 1/2 teaspoon garlic powder red pepper flakes, to taste 1 cup raw walnuts 33333333/100000000 cup caramelized onions (Note 1) 33333333/100000000 cup olive oil 1/4 cup unsweetened non-dairy milk 3/4 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon garlic powder black pepper, to taste Gluten Free Vegan 3 Servings
Ingredients:
