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Saturday, January 10, 2009

Pizza with Fennel, Onions and Prosciutto

I'm so happy it is the weekend time!!! This has been the week from hell. It's nice to have some time to kick back and just do what I feel like doing. Especially on such a beautiful weekend! It is literally going to be eighty degrees today (sorry to all my friends in colder temps). I am going to have a lovely relaxing day of doing nothing, and then some baking, and then some cake testing...more on that later, I hope. I truly hope that wherever you are, you are enjoying your weekend no matter what the weather. Here's a little something that I splurged on recently. Would you believe I still had pizza dough left over from my October Daring Bakers challenge? Thank goodness that dough froze well versus the yule log which is still in my freezer, but I am kind of scared to go near. Ha! Anyway, here is how I decided to use my last ball of pizza dough. Originally I was going to make this focaccia recipe from Cookthink, but then I just wasn't in the mood to make focaccia. Plus, I didn't have fresh mozzarella. Still, I think my version was really good. I added some red onions and a sprinkle of parsley for a little color. I wanted my vegetables to have a little crunch so I didn't cook them too long, but if you prefer softer vegetables, go ahead and cook them longer. Since everything else was ready, this was easy to put together. I am thinking of doing the dough recipe again so I can have some more dough on hand for when I want a delicious pizza my way!


Pizza with Fennel and Prosciutto
(Inspired by Cookthink)

1 ball pizza dough
1/2 fennel bulb, thinly sliced
1 small red onion, thinly sliced
Olive oil
Kosher salt
3 slices prosciutto, sliced
Mozzarella cheese

Preheat the oven to 550 degrees.

Heat a small amount of olive oil in a medium skillet. Add the fennel and red onion and cook until just translucent, about 7 minutes. Set aside to cool slightly.

On a lightly floured board, roll out the pizza dough to desired thinness. Top the dough with a thin layer of mozzarella, the fennel and onion mixture, and finally the prosciutto. Brush the exposed edges of dough with olive oil. Bake 7-12 minutes until the dough is browned and crisp.

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9 comments:

Evan said...

Looks yummy! How do I become a daring baker? Email me please: buttercakesbyevan at comcast dot net.

Heather said...

mmmmmmm. i think i would love this :) it has so many of my favorite things on it! i'm definitely jealous of your 80 degree temps!!

ttfn300 said...

i need a bigger freezer :) lol

and i need to try fennel...

Dawn said...

80 degrees? Ok that's not fair. We have 21 degrees for a HIGH today, and then tonight, yep, snow--at least 8 inches.
I just had pizza from a local whatever joint and wishing I had yours instead.

♥Reeni said...

Your pizza looks so refreshing and delicious! That dough sure did come in handy. Were in the middle of a snow storm here. Enjoy the weather and your weekend!

Esi said...

You guys is was such a gorgeous day!! So clear and sunny. I will post some pics tomorrow. Hope you all weren't too cold!

Foodycat said...

You make such beautiful pizzas! Sounds like the perfect thing after a tough week.

Sara said...

Your pizza looks fantastic!

Diana said...

Beeeautiful! Glad you found a way to get pizza into your dining plan for the week! :)

Crazy how warm it was this weekend, huh? My friend who was visiting from Chicago was in heaven!