Fennel and Leek Pizza

Fennel is one of those herbs that I often pass by at the store on a regular basis. I will stop to look at the bulb and the fronds, and often think what in the world could I incorporate fennel into a recipe. So this past week, I picked on up, and decided that I would make my best effort in using it in a recipe. I decided that I would simply use it as a main ingredient on a pizza, and hence how I came up with this really delicious, and simple pizza.

Leek and Fennel Pizza Recipe

When I think of fennel, I often think of the seeds as they are commonly used in making sausages, but they can also be used in simple dishes like sautéed carrots. As I love that flavor, especially in sausage, and sausage is great on pizza, I knew the subtle anise flavor would pair well with leeks, and make this a great meatless pizza.

Let’s get started.

Ingredients:

  • 1 leek, dark green parts removed and discarded, thinly sliced
  • 1 fennel bulb, fronds discarded, thinly sliced
  • 1/2 cup of grated Parmesan cheese
  • 1/2 tsp cracked black pepper
  • 1/4 cup of olive oil
  • 1 batch of your favorite pizza dough
  • Light corn meal, optional
  • pizza wheel, optional
  • pizza stone, optional

Preheat your oven and pizza stone to 500 degrees.

I used a mandoline to break down the leeks and fennel bulb. If you do not have a mandoline, use a sharp knife and make sure you thinly slice both the bulb and the leeks. You will also need to clean the leaks after slicing them because you will notice there is plenty of dirt inside the rings. Once rinsed and the dirt removed, pat them dry.

Add the leeks and fennel slices into a mix bowl. Toss in the parmesan cheese, cracked black pepper, and oil. Give that a good mix, and set aside.

If you have  a pizza wheel, get it out and lightly dust it with the corn meal. I always find that it is really easy to slide the prepared pizza onto the heated pizza stone. If you do not have one, do what you would normally do to get a prepared pizza into your oven.

Stretch out your down to about a 14 inch diameter. Place that onto your pizza wheel.

How to make leek and fennel pizza

Lay all of the fennel and leek mixture over the top of the dough, covering it all the way to the edge.

Place in the oven and cook for about 20 minutes, or until the leaks and fennel begin to caramelize and the dough is nice and golden.

Remove from the oven, and set onto a rack so air can move underneath. I like this approach when making pizza so that the crust does not steam up from underneath.

Slice, and serve. Everything about this pizza was good. First, it was meatless, which I enjoyed in the late afternoon, and more importantly, I was able to use fennel in a pretty clever way. The leeks had a very mild onion flavor, and when paired with the fennel, well, let’s just say it was extremely delicious. This pizza was unlike most pizzas, and as it had parmesan cheese inside, you could hardly tell there would be any cheese, but the addition added that saltiness that was needed to balance out the leeks and fennel. If you are looking for something new to make, that is light, fresh, and delicious, give this one a shot. I hope you enjoy it!

Fennel and Leek Pizza
Author: 
Recipe type: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 leek, dark green parts removed and discarded, thinly sliced
  • 1 fennel bulb, fronds discarded, thinly sliced
  • ½ cup of grated Parmesan cheese
  • ½ tsp cracked black pepper
  • ¼ cup of olive oil
  • 1 batch of your favorite pizza dough
  • Light corn meal, optional
  • pizza wheel, optional
  • pizza stone, optional
Instructions
  1. Preheat your oven and pizza stone to 500 degrees.
  2. I used a mandoline to break down the leeks and fennel bulb. If you do not have a mandoline, use a sharp knife and make sure you thinly slice both the bulb and the leeks. You will also need to clean the leaks after slicing them because you will notice there is plenty of dirt inside the rings. Once rinsed and the dirt removed, pat them dry.
  3. Add the leeks and fennel slices into a mix bowl. Toss in the parmesan cheese, cracked black pepper, and oil. Give that a good mix, and set aside.
  4. If you have a pizza wheel, get it out and lightly dust it with the corn meal. I always find that it is really easy to slide the prepared pizza onto the heated pizza stone. If you do not have one, do what you would normally do to get a prepared pizza into your oven.
  5. Stretch out your down to about a 14 inch diameter. Place that onto your pizza wheel.
  6. Lay all of the fennel and leek mixture over the top of the dough, covering it all the way to the edge.
  7. Place in the oven and cook for about 20 minutes, or until the leaks and fennel begin to caramelize and the dough is nice and golden.
  8. Remove from the oven, and set onto a rack so air can move underneath. I like this approach when making pizza so that the crust does not steam up from underneath.
  9. Slice, and serve. Everything about this pizza was good. First, it was meatless, which I enjoyed in the late afternoon, and more importantly, I was able to use fennel in a pretty clever way. The leeks had a very mild onion flavor, and when paired with the fennel, well, let's just say it was extremely delicious. This pizza was unlike most pizzas, and as it had parmesan cheese inside, you could hardly tell there would be any cheese, but the addition added that saltiness that was needed to balance out the leeks and fennel. If you are looking for something new to make, that is light, fresh, and delicious, give this one a shot. I hope you enjoy it!

 

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Fennel and Leek Pizza

  1. Wow – wonderful. I love the idea of mixing all with some olive oil and parmesan and letting in carmelize on the crust.

    I’m using fennel and leeks more and more, but HEY – don’t throw out the fronts or the greens!! You can make a pesto from both…separately or together. Srsly – good stuff in those parts especially if you are buying organic.

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