Prep Time: 40 minutes
Cook Time: 12 minutes
Pizza is one of those foods that doesn't need one season, as its toppings and flavor combinations can extend throughout the seasons. I’d go far enough to say breakfast pizza is a delicious and important meal of the day! With all that in mind, there are some ingredients that I have been obsessed with this spring, and fresh fennel bulb being a big one, so why not slap it on a pie?
Pizza, a beloved staple of Italian cuisine, originated in Naples, Italy, during the 18th century. Its humble beginnings trace back to the city's working-class neighborhoods, where locals sought inexpensive yet satisfying meals. Initially, pizza was a simple dish made with basic ingredients: flatbread topped with tomatoes, olive oil, garlic, and sometimes cheese. However, its popularity quickly spread beyond Naples, gaining recognition throughout Italy and eventually worldwide.
All good pizza starts with a solid crust, but it’s okay if you opt for a good store-bought style. I’m lucky there’s a local bakery that sells its pizza dough at the supermarket so I usually go for that, however, King Arthur Flour has a stellar pizza dough recipe. Make sure if you’re making it yourself you give plenty of time ahead so you aren’t stuck waiting for yeast to rise when you want a bite of that pie!
Another important factor is the base sauce, which can get very creative depending on what kind of pizza you’re building. Red sauce is the classic, and this recipe has a no-cook pizza sauce that is excellent for all kinds of staple pies. However, I wanted something spicy and fermented, so I added some Sambal Olek, or fermented chili garlic paste, to give it a zing and heat.
This is more of an appetizer or flatbread-style pizza, which I always bake on a sheet tray. Oil up that tray and spread your dough to all the corners, massaging as necessary. Top with some spicy tomato sauce and some shredded mozzarella cheese and you’re on your way!
The next ingredient is the aforementioned fennel, which I opted to thinly slice, and toss with extra virgin olive oil, and salt. It shouldn’t get pre-cooked because it will cook in the hot oven directly onto the pizza. Caramelized fennel is also delicious, but I want a roasted fennel flavor on this one. Layer it right on top and place it in a preheated 425F degree oven until the cheese is bubbly!
Once the pizza is cooked, you’ll want to immediately top it with shredded pecorino romano cheese, which adds to the funky flavor. Pecorino Romano is a sheep's milk hard cheese and has a distinct pungency that pairs well with fennel.
Remove the pizza from the tray and layer on the remaining toppings. Prosciutto is a luxurious addition to bring some saltiness and richness to the pizza. A little goes a long way! Then I spread a healthy amount of pea greens on top, which is another one of my favorite spring ingredients. So crunchy and fresh, it’s an incredible microgreen!
Use your Forge To Table 10” Sujihiki Slicer to slice the pizza into either 8 (4x2 slices) or 18 (6x3 slices). The final step is to drizzle some balsamic glaze and some more extra virgin olive oil over the top which is an incredible addition to the pea greens and prosciutto. It’s basically a salad at this point, right?
PIE TILL I DIE
Roasted Fennel Flatbread with Prosciutto and Pea Greens
Take a bite of spring with this seasonal-inspired flatbread pizza. Fermented chili paste in the tomato sauce adds a boost to the sweet roasted fennel, melty mozzarella, savory prosciutto, and fresh pea greens to create an amazing appetizer, snack, or dinner!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 40 minutes
Cook Time:12 minutes
Servings: 4
Ingredients:
Sambal Pizza Sauce
6 ounces tomato paste
15 ounces tomato sauce
2 tablespoons Sambal Olek (fermented garlic chili paste)
1 tablespoon dried oregano
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon freshly ground black pepper
1 teaspoon sugar (optional)
Pizza
1 pound pizza dough, homemade or store-bought
3 tablespoons extra virgin olive oil, divided
1 cup pizza sambal pizza sauce, plus more if necessary
8 ounces shredded mozzarella cheese
½ bulb fennel, sliced thinly and fronds separated, for garnish
Salt, to taste
¼ cup Pecorino Romano cheese, freshly grated
½ ounce prosciutto, thinly sliced, torn into strips
1 cup fresh pea greens
Balsamic glaze, to garnish (optional)
Directions:
PIZZA SAUCE. In a medium bowl, combine tomato paste and tomato sauce until homogeneous. Add Sambal Olek, dried oregano, garlic powder, onion powder, black pepper, and sugar (optional) and mix well to combine. Set aside.
ASSEMBLE. Preheat oven to 425F degrees. Drizzle 2 tablespoons of extra virgin olive oil onto a rectangular-rimmed baking sheet and stretch your homemade or store-bought pizza dough to the edges of the oiled baking sheet. Spread ¾ cup sambal pizza sauce over the dough in an even layer before topping with shredded mozzarella.
FENNEL. In a small bowl, combine thinly sliced fennel, the remaining 1 tablespoon of extra virgin olive oil, and salt. Spread over the cheese.
BAKE. Place the flatbread pizza in the oven until the cheese is browned and bubbling and the fennel is lightly charred, about 10-12 minutes.
GARNISH. Remove from oven and immediately top with freshly grated Pecorino Romano cheese. Let cool slightly and remove the flatbread pizza from the baking sheet onto a cutting board. Top with torn prosciutto, fennel fronds, and pea greens. Use your Forge To Table 10” Sujihiki Slicer to slice into 8 or 18 squares. Top with balsamic glaze and a final drizzle of extra virgin olive oil, if desired. Enjoy!
Chef’s Notes:
The leftover sambal pizza sauce is great for dipping crackers or making more pizza!
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