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Author Notes: I used a blender to puree the fennel, onion, and apple, but I think a good variation on this would be to simply sqeeze lemon over them, splash on a little white wine, toss, and put them on the pizza as a topping. —clintonhillbilly
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1-2 tbsp fresh chopped thyme
- 8 ounces ricotta
- 1 tablespoon honey
- 1 fennel bulb, sliced
- 1/2 large onion
- 1 apple, diced
- 1/4 cup pine nuts
- 2 splashes white wine
- 1 splash white balsamic vinegar
- 1/2 teaspoon black pepper
- 1 package prepared pizza dough
- Combine ricotta with honey, lemon zest, 1 tbsp lemon juice, and chopped thyme.
- Heat grill to high. Place fennel slices and 1/2 onion on grill. Do not slice the onion. Don't worry if you lose a few fennel slices through the grate. When they are browned, flip them. Tongs are easier than a spatula so that you can place them back on the grate without losing them.
- Remove onion and fennel from grill and chop.
- Combine diced apples. pine nuts, and chopped fennel and onion in a bowl or in a blender.
- If using as a topping, splash on a little white wine vinegar squeeze half a lemon over mixture, grind on some black pepper, and toss. If making a sauce, puree, adding a little water.
- Roll out pizza dough and oil both sides with olive oil. Place on grill and flip after 1-2 minutes.
- Remove from grill and top with ricotta and fennel topping to taste. Place back on the grill for a minute or two if desired.
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
- This recipe was entered in the contest for Your Best Use of Lemon, Thyme and a Grill
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