How to Make Pizza With Caramelized Fennel Onion and Salami Flatbread - Hello everybody, welcome back with RedHood Kitchen today i want share to you how to make delicious pizza, let me tell you the recipe for Caramelized Fennel Pizza. Turn the humble wrap into something special by topping it pizza-style with Italian sausage, veggies and cheese.
- 4 tablespoons extra-virgin olive oil, divided
- 1 garlic clove, minced
- 1 medium fennel bulb, fronds removed, thinly sliced
- 1 small onion, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 8 ounces prepared pizza dough
- 4 ounces buffalo mozzarella thinly sliced
- 4 ounces thinly sliced fennel salame (finocchiana)
- 1/3 cup finely grated Parmigiano cheese
- Fennel pollen (optional)
- Whisk 2 tablespoons oil and garlic together in a small bowl and set aside. Heat 1 tablespoon oil in a 12-inch oven-proof skillet (preferably cast iron) over medium high heat. Add the fennel, onion, 1/2 teaspoon salt and the crushed red pepper flakes. Saute until the fennel and onion begin to turn golden brown at the edges, 4 to 5 minutes. Transfer to a plate. Wipe out the skillet with a paper towel.
- Heat the oven broiler. Add 1 tablespoon oil to the skillet and swirl around to coat. Roll or stretch out the dough into a 10-inch circle. Lay the dough in the skillet. Cook over medium heat until the bottom is golden brown, 2 to 3 minutes. Flip the dough and cook until the other side is golden brown. While the bottom is cooking, brush the top with some of the garlic oil. Sprinkle with a little salt. Lay the mozzarella over the dough. Arrange the salami over the cheese. Scatter the fennel and onions over the salami. Sprinkle parmigiano all over the pizza.
- When the bottom of the pizza is golden brown, transfer the skillet to oven. Broil until the cheese is melted and bubbly. Remove and transfer to a cutting board. Drizzle with some of the remaining garlic oil. Sprinkle with fennel pollen, if using. Cut into wedges and serve warm.
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