Roasted Fennel and Salami Pizza with Summer Salad

Roasted Fennel and Salami Pizza with Summer Salad

Roasted Fennel and Salami Pizza with Summer Salad

Yield: Makes 2 ea. 10-12 in. Pizzas


1 med. fennel bulb, in 1/4-in. thick slices
3 Tbsp. extra virgin olive oil
Kosher salt and freshly ground black pepper
2 oz. salad greens; use any combination of watercress, baby arugula, frisée, mesclun mix
2 Tbsp. fennel fronds, chopped
Juice of 1/2 lemon
2 ea. 7-oz. Wood Stone Dough balls
4 oz. Pizza Sauce
4 oz. hot salami
3 oz. provolone cheese, grated


Oven Temperature: 550-580 degrees

  1. In a shallow skillet toss the fennel with half the olive oil and season with salt and pepper.
  2. Flame Height: 3.6
  3. Roast the fennel in the center of the oven, stirring every few minutes, until soft and nicely browned. This will take about 5 minutes.
  4. In a medium bowl toss the greens and fennel fronds with remaining oil and lemon juice and season with salt and pepper.
  5. To assemble pizza, place 2 oz. of the sauce in the center of each pizza and use a circular motion to spread it to about 3/4-in. from the edge. Distribute salami, then fennel, and then cheese evenly over each pie.
  6. Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.
  7. Top with salad before slicing.


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