Fennel, Garlic, and Bleu Cheese Pizza

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Example of Recipe

Fennel and garlic are two prime spring vegetables, and two that add a lot of flavor to just about any dish. When making pizza dough, as is the case with the recipe, I’ll generally make a double batch so I'll enough dough for at least a few pies. Pre-made pizza dough is great to have on hand because it allows you to slap together a quick and healthy dinner with whatever you’ve got to top it, or an awesome desert pizza that goes well with any beach bonfire.

Ingredients: 

Dough (makes three medium doughs)

4 cups white whole-wheat flour
1 ½ cups warm water
2 T olive oil
1 t active dry yeast
1 t salt

Toppings (for one pizza)

1 fennel bulb, sliced crosswise
1 medium red onion, sliced thin
leaves from one fennel bulb
2 links chicken Italian sausages, casings removed
3 cloves garlic
¼ cup crumbled bleu cheese
¾ cup reduced fat cheese blend (optional)
1 15oz can diced tomatoes
salt and pepper

Instructions: 

Prep time: 30 minutes
Cook time: 15 minutes

Makes 1 medium pizza

For the dough

Place the warm water (should be comfortably warm to the touch, but not hot) in a large mixing bowl. Add the yeast and let sit about five minutes. Add the remaining ingredients, mix well, then knead for five to seven minutes. Form dough into 3 balls and transfer to a greased bowl, cover with a clean dishtowel, and allow to rise for one half hour. Punch down then let sit an additional twenty minutes or so.

For the toppings

Pour the diced tomatoes into a medium saucepan. Bring over medium heat and season with salt and pepper. Let simmer about fifteen minutes, until most of the liquid is gone, then transfer to a food processor and pulse to desired texture.

Preheat oven to 450 degrees.

Add one tablespoon of olive oil to a large skillet and bring over medium heat. Add the sausage breaking apart with wooden spoon and allowing to brown on all sides. Once cooked, remove from heat and transfer to a paper towel to drain.

If necessary, add oil to the skillet, then add the sliced fennel, onion, and garlic. Season with salt and pepper and cook about three minutes, just until starting to soften. Remove from heat and set aside.

Roll out one of the doughs (reserving the rest for use another time) on a lightly greased pizza stone or baking sheet. Top with sauce, cooked sausage, fennel, onions, and bleu cheese. Add additional cheese blend if desired. Place in oven and bake about fifteen minutes. Once cooked, remove from oven and sprinkle with the fennel leaves.