Fennel, Apple, Onion and Pancetta Pizza
Fennel seems to be constantly on my mind when I'm in the market lately, so I almost always seem to have a bulb or two waiting for me to use one way or another. And for me one of the best pairings for fennel is pork, in any format, so when I was thinking of pizza recently this fennel/pancetta combo easily came to mind.
Onions and apples are also great pals with pork so it wasn't a long jump to this happy grouping: fennel, onion, apple, pancetta. Add in my current favorite cheese combination -- Parmigiano Reggiano, Manchego and fresh mozzarella -- top with a few toasted pine nuts, dried grape tomatoes and some scallion threads and you have a very simple but interesting pizza.
Fennel Pancetta Pizza
dough for 1 pizza shell (see recipe HERE)
1/2 small fennel bulb
1 smallish onion
1/2 Granny Smith apple, peeled, cored and sliced
2 1/4" slices pancetta, diced
3 T pine nuts
2 0z Parmigiano Reggiano, shredded
2 0z Manchego, shredded
2 oz fresh mozzarella, shredded
3 T minced flat leaf parsley
3 scallions, cut in threads
12 grape tomatoes
3 large cloves garlic
3 T fresh rosemary, chopped
olive oil
Halve the grape tomatoes, toss them in a little olive oil and dry them for about 25 minutes in a 325º oven. Set aside. Remove the outer layer of the fennel bulb and discard. Cut the bulb in half lengthwise and reserve one half for another purpose. Cut off the root end of the remaining fennel half and slice the bulb crosswise into 1/4" slices. Peel and slice the onion in thick slices. Chop the garlic. Sauté the pancetta until just crisp and drain on paper towels. Toast the pine nuts in a dry skillet over high heat, stirring, until they start to darken; then scoop them onto a paper towel lined plate.
When the pizza dough has completed the second rise spread 3 tablespoons olive oil over the shell and then the fennel, apple and onion slices. Scatter on the rosemary and garlic and bake on a preheated pizza stone 8 - 10 minutes at 450º.
Spread on the cheeses, then scatter on the pancetta and grape tomatoes. Bake 8 - 10 minutes more at 400º, until the crust is golden brown. Scatter on the parsley, pine nuts and scallions, cut in slices and serve immediately.
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Stephen-
Great looking pizza as always and nice to see the posting back!
Bradley
Posted by: Bradley | March 08, 2008 at 02:43 PM
This looks like a fabulous pizza combination- something new is always welcome!
Posted by: Deborah Dowd | March 11, 2008 at 09:55 PM
Pizza looks great as always! I love the taste of fennel but never thought to try it on pizza.
Posted by: Bradley | March 16, 2008 at 10:28 AM
Fennel is also one of my favourites and be sure to try out pizza it looks delicious
Posted by: caroline | March 22, 2008 at 08:01 AM
Wow! That's not really simple now is it? What a delicious combination of ingredients!
Posted by: buggirl | March 23, 2008 at 02:53 AM
I love the combination and can't wait to try this. Think I will try it on the grill - think it would work?
Posted by: Mary | March 29, 2008 at 11:51 AM
Have just discovered your blog...can't wait to explore it... am scared to look at your blogroll ... too many good things to even begin to take in, some blogs I know, many more that are new to me. And fennel...oh yes...how I love fennel. We're just coming into winter here in Australia, so after months without it, I'll be training my eye on it again when I'm shopping.
Posted by: Stephanie | April 01, 2008 at 04:32 AM
What a great combination of flavors! I especially love the addition of the dried tomatoes. A must try recipe.
Posted by: Julie | April 10, 2008 at 01:45 AM
I love fennel and apple combinations. I am adding your recipe to my pizza repetorie. thanks.
Posted by: EAT | April 10, 2008 at 07:36 AM
I love every single ingredient going into this pizza! I'll have to try it this weekend. Thank you.
Posted by: Marysol | April 10, 2008 at 01:10 PM
Wow Stephen! I made some sourdough pizza dough and then followed your recipe. What a great combo of flavors. Have to tell you, I didn't have any pine nuts and I forgot sprinkle on the parsley and green onions (I was so excited when I took it out of the oven). But it was still super delicious. Thanks for the recipe.
Posted by: Tam | April 21, 2008 at 07:01 PM
Hi Stephen,
I miss your stories. How is the new kitchen coming?
Can't you write another article soon?
B
Posted by: Brenda | April 24, 2008 at 09:15 AM
I really enjoyed this recipe. Thanks!
Posted by: chefjp | April 25, 2008 at 12:09 PM
Stephen, you always make the most amazing pizzas! I love your combinations. I could totally eat this up.
Posted by: Elise | May 08, 2008 at 08:28 PM
Great pizza. You've got me on a fennel kick these days. Fantastic. I'm a Maine native from Portland as well, currently stuck in Connecticut for awhile. My own food blog also helps keep me sane: www.abadeeba.com. Looking forward to more of your posts.
Posted by: b | May 12, 2008 at 05:01 PM
yum. we love this pizza (though we don't us pancetta).
Posted by: feeding maybelle | May 23, 2008 at 07:07 PM
Wow! What an interesting pizza. Great idea!
Posted by: Lisa Feather | July 09, 2008 at 12:47 PM
Looks wonderful. What great flavors. I am sure that it was fantastic.
Sharona May
Posted by: Sharona May | July 20, 2008 at 09:33 PM
Stephen, I hope all is ok with you, and you are just taking a break from blogging
Posted by: Sally | July 29, 2008 at 02:56 PM
Wow, this looks perfect!I can get all of those ingredients locally, right now, so this is definitely on the to-do list! Thanks for your wonderful blog!
Posted by: Oakley Rhodes | July 30, 2008 at 02:25 AM
just found your site while looking for pizza recipe. I was reciently dx with DMII also. Look forward to trying some of your recipes.
Posted by: Jeanne | August 07, 2009 at 02:15 PM