Roasted Fennel and Salami Pizza with Summer Salad
Roasted Fennel and Salami Pizza with Summer Salad
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Yield: Makes 2 ea. 10-12 in. Pizzas |
Ingredients
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
2 ea. 8-oz. Wood Stone Dough balls
4 oz. Pizza Sauce
4 oz. hot salami
3 oz. provolone cheese, grated
Preparation
Oven Temperature: 550-580 degrees
- In a shallow skillet toss the fennel with half the olive oil and season with salt and pepper.
- Flame Height: 3.6
- Roast the fennel in the center of the oven, stirring every few minutes, until soft and nicely browned. This will take about 5 minutes.
- In a medium bowl toss the greens and fennel fronds with remaining oil and season with salt and pepper.
- 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.
- Transfer the pizza onto a large 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 using the utility peel, 180-degrees and move it closer to the flame. Once the side closest to the flame colors, and the top and bottom of the pizza is balanced (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.
Top with salad before slicing.
