Pizza is my boyfriend's favorite food, and his biggest complaint is that I don't make it often enough. It can be time-consuming to prepare, but it's a fun activity to do together and it turns out great every time. I take a shortcut by buying dough at the supermarket, but if your market doesn't sell fresh dough, you could always buy some from your local pizza place. This time we used a combination of prosciutto, sauteed onion and fennel, and thyme for my toppings, but you can re-create this using your favorite ingredients. It's also a great way to use leftovers.
Prosciutto, Mushroom, & Fennel Pizza:
- Thinly slice one fennel bulb, one onion, and one package of crimini mushrooms.*
- Heat 1 tbsp. olive oil in a large skillet and add fennel and onion. Cook for 7-10 minutes, until vegetables begin to caramelize.
- Add mushrooms to the pan and season mixture with salt and pepper. Continue cooking for 5-7 minutes.
- Meanwhile, roll out one package of store-bought pizza dough** to fit the length of a large, greased baking sheet.
- Prick the dough all over with a fork. Spread the top with 1/2 c. tomato sauce and 1 c. shredded mozzarella cheese.
- Then add the vegetable mixture, two slices of shredded prosciutto, one tsp. fresh thyme leaves, a pinch of red chili flakes, and a handful of grated Parmesan cheese.
- Bake the pizza at 425°F for 20-25 minutes, until the crust is crispy and the cheese is melted.
Serves four
*Also called baby bella mushrooms.
** I like to use Trader Joe's whole wheat pizza dough.
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