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Photo Credit: Elizabeth Newman

Fennel Gratin Pizzette

Miniature pizzas topped with fresh tomatoes, fennel and cheese.
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Fennel Gratin Pizzette

Servings

14

Prep Time

15 minutes

Cook Time

30 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Fennel Gratin Pizzette

Ingredients

  • 1 15 ounce ball of pizza dough flour for dusting
  • 1/4 cup extra virgin olive oil (divided)
  • 1 cup ricotta cheese
  • 8 ounces fresh mozzarella (torn)
  • 1 cup cherry tomatoes (sliced or quartered)
  • 1/2 teaspoon kosher salt
  • 1 fennel bulb (shaved)
  • 1 cup freshly grated parmesan cheese

Instructions

  1. As seen on: Giada In Italy, Episode 3. My Brother Would Love This.
  2. Preheat the oven to 450 degrees F. Adjust the racks to the upper and lower third of the oven.
  3. Divide the dough into 4 equal pieces. Dust a counter with some flour and roll each piece into an 1/4 inch round dusting the dough with flour as needed to prevent sticking. Place 2 dough rounds on each of 2 straight sided baking sheets. Brush the dough with half of the olive oil. Dot each round evenly with the ricotta and the torn mozzarella. Sprinkle with the tomatoes and season with the salt. Top with the fennel and a drizzle of the remaining olive oil. Bake for 20 minutes rotating trays half way through.
  4. After 20 minutes remove the trays from the oven and sprinkle the pizzettes evenly with the parmesan cheese. Turn the broiler to high and place one tray under the broiler for 3 minutes or until the parmesan is melted and browned. Remove and continue with the remaining tray. Sprinkle with fennel fronds and serve.

Nutrition

Nutrition

Nutrition Serving Size
14
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
26 grams
Protein
13 grams
Fat
13 grams
Saturated Fat
6 grams
Cholestrol
29 milligrams
Sodium
273 milligrams
Fiber
1 grams
Sugar
1 grams
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nut free
vegetarian

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