Charred Sun Gold Tomato and Fennel Pizza
Ingredients
The confit garlic
-
4
large
garlic cloves
-
2
Tbsp.
extra-virgin olive oil
The toppings
-
1¼
cups
Sun Gold or cherry tomatoes
-
½
small
fennel bulb
-
3
oz.
fresh mozzarella
-
3
Tbsp.
thinly sliced drained oil-packed Calabrian chiles
-
½
tsp.
crushed red pepper flakes
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
The dough
-
1
ball
All-Purpose Pizza Dough
-
12
oz.
store-bought pizza dough
-
to dust
all-purpose flour
The oil
-
2
tsp.
extra-virgin olive oil
-
more
to taste
olive oil
Instructions
- Prepare the garlic confit by cooking garlic cloves in olive oil over low heat until softened.
- Blister the tomatoes in a skillet with olive oil, seasoning with salt until they burst.
- Toss the sliced fennel with a drizzle of oil, salt, and pepper.
- If using a conventional oven, heat the broiler and cook the pizza dough in a skillet until golden brown, then broil until charred.
- Remove the skillet and top the pizza with mozzarella, fennel, chiles, and tomatoes, then broil until cheese is melted.
- If using a pizza oven, stretch the dough on a peel, top it, and cook until charred.
- Top the finished pizza with the reserved garlic confit and fennel fronds.
Nutrition Facts (estimated)
Servings
1 pizza (serves 2-3)
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
30mg
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