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
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Ingredients
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1 teaspoon
lemon zest
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2 tablespoons
lemon juice
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1-2
tbsp fresh chopped thyme
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8 ounces
ricotta
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1 tablespoon
honey
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1
fennel bulb, sliced
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1/2
large onion
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1
apple, diced
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1/4 cup
pine nuts
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2
splashes white wine
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1
splash white balsamic vinegar
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1/2 teaspoon
black pepper
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1
package prepared pizza dough
Directions
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Combine ricotta with honey, lemon zest, 1 tbsp lemon juice, and chopped thyme.
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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.
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Remove onion and fennel from grill and chop.
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Combine diced apples. pine nuts, and chopped fennel and onion in a bowl or in a blender.
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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.
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Roll out pizza dough and oil both sides with olive oil. Place on grill and flip after 1-2 minutes.
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Remove from grill and top with ricotta and fennel topping to taste. Place back on the grill for a minute or two if desired.
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