Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.


Appetizers & Snacks
Side Dishes


Comfort Food
Grilled Food
Roasted Vegetables
Smoked Food




Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts


Master Recipes
Quick Prep
Tips & Tools
Wild Caught / Foraged

Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Sweet Risotto with Pear Compote and Ganache | Main | Low Carb Lemon Chicken »

Fennel, Apple, Onion and Pancetta Pizza

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.


Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...



   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails



Great looking pizza as always and nice to see the posting back!


This looks like a fabulous pizza combination- something new is always welcome!

Pizza looks great as always! I love the taste of fennel but never thought to try it on pizza.

Fennel is also one of my favourites and be sure to try out pizza it looks delicious

Wow! That's not really simple now is it? What a delicious combination of ingredients!

I love the combination and can't wait to try this. Think I will try it on the grill - think it would work?

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 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.

What a great combination of flavors! I especially love the addition of the dried tomatoes. A must try recipe.

I love fennel and apple combinations. I am adding your recipe to my pizza repetorie. thanks.

I love every single ingredient going into this pizza! I'll have to try it this weekend. Thank you.

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.

Hi Stephen,
I miss your stories. How is the new kitchen coming?
Can't you write another article soon?

I really enjoyed this recipe. Thanks!

Stephen, you always make the most amazing pizzas! I love your combinations. I could totally eat this up.

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: Looking forward to more of your posts.

yum. we love this pizza (though we don't us pancetta).

Wow! What an interesting pizza. Great idea!

Looks wonderful. What great flavors. I am sure that it was fantastic.

Sharona May

Stephen, I hope all is ok with you, and you are just taking a break from blogging

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!

just found your site while looking for pizza recipe. I was reciently dx with DMII also. Look forward to trying some of your recipes.

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.