(Recipe can be found on the site Scaling Back here.)
Step by Step Instructions:
For this Blackberry Fennel Pizza, I opted to go with a pre-made pizza dough to save time, so here was what was needed to put this dish together: One small Fennel Bulb, Salt & Pepper, Ready to Bake Pizza Dough (or look below to see how to make your own), 1/4 cup of chopped hazelnuts, Fresh Thyme, 8 ounces of room temperature Goat cheese, Honey, 1 1/2 cups of fresh (or frozen) Blackberries, and Olive Oil.
I preheated the oven to 500 degrees. I had also rinsed and drained my blackberries and chopped the hazelnuts in advance. Then I rinsed the fennel bulb and dried it. Next I cut the top off of the fennel and then cut thin slices into the fennel but not all the way through as you’ll see below. This technique made it a bit easier to handle the fennel.
Once I had sliced all the way across the fennel bulb, I turned it on its side and cut off the bottom and it resulted in tons of freshly sliced fennel. Just set these aside until you’re ready for them. At this point, I also got 2 tablespoons of fennel by removing them from the woody stems. Sorry – forgot to photograph that step!
I floured my work surface and got my dough rolled out. I used my hands to get it thinner and a rolling pin to roll it out a bit. You could make smaller pizzas or a big one like I did. Totally up to you here, so play and have fun!
Then I drizzled olive oil over the top of the pizza and used my hands to spread it all over. I also picked out the thinnest pieces of fennel and spread them over the top of the pizza.
Then I topped the pizza with the fresh raspberries and softened goat cheese. Don’t be shy – use all of the goat cheese. It helps add some creaminess since we don’t really have a sauce per se.
Then the 2 tablespoons of fresh thyme leaves gets sprinkled over the top. It smelled SO good!
Finally the chopped hazelnuts are spread across the pizza, and now you’re ready to bake the pizza. Based on your oven, you’ll want to go 8-12 minutes. I kept a close eye on mine so it didn’t burn and did it more on the 12 minute side. You’re looking for the crust to start to brown and for the cheese to begin to get golden as well. Oh my…so delightful!
Once it’s all baked and lovely here is what you’ll have. Let it sit for a few minutes so it’s easier to cut and serve. Cut it into whatever shapes you’d like and gobble it up. I can also attest that the leftovers heat up really well, if you happen to have any left over that is. Happy pizza baking my friends!
Blackberry Fennel Pizza
Makes 2-4 servings
For the crust:
2 1/2 cups all purpose flour
1/2 cup cornmeal
1/2 teaspoon instant yeast
1 teaspoon salt
2 tablespoons olive oil
For the topping:
1 1/2 cups fresh or frozen blackberries
1 small bulb of fennel thinly sliced (reserve the fronds for garnish)
8 ounces fresh goat cheese, brie or gorgonzola
1/4 cup chopped hazelnuts
2 tablespoons fresh thyme
salt and pepper
1-2 tablespoons honey
For the crust:
1. Combine the flour, cornmeal, yeast, and salt in a large bowl. Stir in 1 1/2 cups water. The dough should be relatively sticky and wet.
2. Scrape down the sides of the bowl, cover, and put it in a warm spot. Let the dough sit for at least 6 or up to 12 hours.
Putting the pizza together:
1. When you’re ready to bake the pizza, heat the oven to 500 degrees. Divide the dough into half or quarters depending on the size you want your finished pizza to be. Working with one portion at a time, gather the four corners together and mold gently into a ball. Dust the balls lightly with flour and let rest for 1 hour.
2. Shape the dough into a round shape trying to get it as thin as possible without tearing it. Lightly drizzle the dough with a teaspoon of olive oil and top with the blackberries, fennel and goat cheese. Sprinkle the thyme and hazelnuts over the top and bake until the crust is crispy and the cheese is melted 8 to 12 minutes.
3. Sprinkle with the reserved fennel fronds and drizzle with honey. Let stand for a few minutes before slicing and serve while still hot.