HOME Page
Please visit our revised site at the above link, or click here to be redirected now.
|
|
Anise (Fennel) & Pancetta Pizza
Contributed by: Melinda
Ok, so this one turned out to be a fluke. I saw a TV chef prepare
some Anise and Pancetta for a salad one day and it looked so good
I thought it would make a good appetizer combination. I wasn't
sure how to best present it, but decided to try it with some
french bread. Oh My Gosh! This is absolutely delicious. So here's
the way I decided to serve it to guests...
This is a delicate pizza. Be sure not to over-load the pizza. Toppings should be
sparce and pizza should be lightweight.
Oops! There's a new page for this recipe right here Check it out!
- Preheat oven to 450 degrees with the stone inside (the
stone needs to be heated with the oven)
- Cut root end and stems/stalks from anise/fennel bulb
- Chop into sections about 1 inch wide by 3 inches long (the
bulb is layers and will separate)
- Cut pancetta slices in half
- Place anise/fennel pieces into a bowl, drizzle with a little
olive oila nd
sprinkle with a little salt - combine with pancetta pieces
- When oven temperature is around 375º, place anise/fennel and
pancetta on a foil lined baking sheet and place in the oven
- Roast for about 15 minutes (keeping an eye out), until the pancetta is
crispy
Olive Oil Sauce
- Place olive oil, minced herb and garlic into a saucepan
- Place over low heat and simmer for about 15 minutes, until
the aromas of garlic and herb intensify
- Remove from heat and add grated cheese
Pizza Assembly
- Roll out pizza dough and place on pizza peel sprinkled
with cornmeal
- Spread with a thin layer of Beschamel
sauce or Olive oil sauce
- Top with roasted anise/fennel and pancetta
- Sprinkle with grated cheese if desired
- Place onto baking stone and cook until edges are lightly browned -
10-15 minutes
Questions about this recipe?
|
|