Caramelized Fennel and Chicken Pizza


I have always big a proponent of baking my own pizza with fresh made dough, especially honey-wheat dough. I recently was pointed to a new blog by on of mthe Vegetarian’s bridesmaids, Lottie and Doof. Recently there was a blog post for no-knead bread, from Jim Lahey’s book My Bread. I decided that I should take on this recipe for dough asap. Especially since Lottie and Doof said

So, don’t be stupid. Make this now.

Well, the dude abides! I had a fennel bulb lying around and some chicken thighs that I was marinating for something else, but felt this was a worthy cause. Half this pizza has chicken, while the whole pizza is caramelized fennel and onions. This is topped with parm and feta.

Here is how to make it. Adapted from Lottie and Doof’s post.

Ingredients:
(serves 4, 2 per pizza)
Printable Version
Dough:
3 3/4 cups bread flour (500 grams)
2 1/2 teaspoons instant or active yeast (10 grams/1 envelope)
3/4 teaspoons salt (5 grams)
1 teaspoons sugar (5 grams)
1 1/3-1/2 water @ room temperature (between 67-74)
olive oil for pan

In a medium bowl, stir together the bread flour, yeast, salt and sugar. Add the water slowly and, using a wooden spoon mix until blended. If there is excess flour, add water, 1 tablespoon at a time.

Cover the bowl with plastic wrap and let sit at room temperature until the dough has doubled in volume, about 2 hours.

Oil two rimmed baking sheets. Scrape half of the dough onto one of the well oiled pans in one piece. Gently pull and stretch the dough across the surface of the pan, using your hands to press it evenly out to the edges (this can take a few minutes, just be patient, or have the Vegetarian of the house do it for you!). If the dough sticks to your fingers you can lightly oil your hands. Pinch any holes together. Repeat with the second piece using the other pan (or reserve in a lightly oiled freezer bag and store up to 1 week).

Toppings:

1 fennel bulb thinly sliced
1/2 red onion sliced
3/4 teaspoon crushed basil
3/4 teaspoon crushed parley
2 tablespoons olive oil
Salt and Pepper to taste
Parmesan Cheese
Feta Cheese
Chicken Thighs, browned and cut into slices (Optional)

Add 1 tablespoon olive oil to a large skillet on medium heat. Add the rest of the ingredients (except the other tablespoon oil) and cook for approximately 20 minutes, or until caramelized and tender.

Oil top of pizza dough and top with cheese and fennel onion mixture. Add chicken if including. Bake for 10-15 minutes, or until golden brown. Be sure to watch to avoid burning.

Enjoy!!


About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
This entry was posted in cheese, chicken, main course, pizza. Bookmark the permalink.

3 Responses to Caramelized Fennel and Chicken Pizza

  1. Ed Schenk says:

    I have become a big fan of fennel lately but haven't had it on pizza.

  2. This was my first attempt with it on pizza too. Adds a nice flavor, more so than just onions

  3. Travis says:

    This looks so good, but so does everything with fennel.
    Will try soon.

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