Roasted Fennel Pizza with Radicchio
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 40 min |
| Total: | 1 h 10 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pizza |
| Source: | Saputo |
Recipe ingredients
- 1 fennel bulb, sliced thinly
- 1 onion, in thin half-slices
- 30 mL (2 Tbsp.) olive oil
- 30 mL (2 Tbsp.) balsamic vinegar
- 30 mL (2 Tbsp.) maple sugar
- 15 mL (1 Tbsp.) fresh thyme leaves
- Salt and freshly ground pepper to taste
- 4 refrigerated commercial pizza crusts 20 cm (8 in) each
- 4 slices prosciutto, in thin strips
- 200 g (6 oz) Saputo pearl bocconcini cheese
- 1 radicchio, shredded
- 30 mL (2 Tbsp.) olive oil
- 15 mL (1 Tbsp.) balsamic vinegar
Preparation
Preheat the oven to 200°C (400°F).
Place the first 7 ingredients in a plastic bag, seal and shake well to mix evenly.
Spread the mixture on a baking sheet and bake about 30 minutes, stirring frequently to brown evenly. Cool on the counter and reserve.
Increase the oven temperature to 225°C (450°F).
Divide the remaining ingredients into 4 portions. Brush the pizza crusts with olive oil and place them on a large baking sheet. Arrange an equal amount of roasted vegetables, prosciutto and pearl bocconcini cheese on each pizza. Bake in the lower part of the oven for 10 minutes.
While the pizza is baking, toss the radicchio with the remaining oil and vinegar.
When the pizzas are done, remove them from the oven and divide the radicchio evenly among them.
Return the pizzas to the oven for 1 minute, just to wilt the radicchio. Serve immediately.
Suggestion
Radicchio is a bitter type of lettuce that some people love and others hate. Feel free to substitute romaine.Roast the fennel and onions earlier in the day. Slice the radicchio and refrigerate it in a plastic bag. The prosciutto may also be sliced in advance and kept on a covered plate in the refrigerator. At meal time, assemble the pizzas while the oven is preheating.
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