Double Fennel Pizza

Since the start of the pandemic, we make pizza every Sunday night! We will be sharing our weekly pizza’s with you.

We picked up a nice fennel salami at an Italian market. If you have access to an Italian market, check out their selection of cured meats as these can really enhance the flavors of your pizza. This combination of the fennel seed in the salami and the roasted fennel was a great combination and each brought different fennel quality to the party.

  • 1 tbsp olive oil
  • 1 round of pizza dough (1/4 of this recipe
  • 1/4 cup red sauce (Rao’s is my favorite store bought)
  • 1 1/4 cup of shredded mozzarella cheese
  • 1/2 cup of Fennel Salami thinly sliced
  • 1/4 cup of fennel bulb, chopped and roasted with olive oil, salt and pepper

Oil your pizza pan. Stretch the dough into an even layer, it will make about a 12 inch round. Add your sauce in an even layer, then the mozzarella, and spread the salami slices over the top, and your roasted fennel.

Bake at 400 for about 15-20 minutes until golden and bubbly. Slice and enjoy!


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