Fennel Gratin Pizzette
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
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
- As seen on: Giada In Italy, Episode 3. My Brother Would Love This.
- Preheat the oven to 450 degrees F. Adjust the racks to the upper and lower third of the oven.
- 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.
- 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.
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