Pizza with Fennel and Sun-Dried Tomatoes - Bravabod
Recipes

Pizza with Fennel and Sun-Dried Tomatoes

Valentina

This is a true foodie's pizza. Creamy walnut sauce, roasted fennel, and juicy sun-dried tomatoes on a store-bought crust. The chicken sausage is optional, but is a nice touch for meat lovers.

How To MakeDiet Type: Classic

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Shopping List
    For the Pizza
  • 1 fresh or frozen pizza crust of choice
  • 1 medium-sized fennel bulb
  • 1/2 cup sun-dried tomatoes packed in oil, sliced
  • 1 cooked chicken sausage, thinly sliced (optional)
  • 2 teaspoons cooking oil
  • 1/2 teaspoon garlic powder
  • red pepper flakes, to taste For the Walnut Sauce
  • 1 cup raw walnuts
  • 33333333/100000000 cup caramelized onions (Note 1)
  • 33333333/100000000 cup olive oil
  • 1/4 cup unsweetened non-dairy milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • black pepper, to taste

Instructions
  1. Step 1: Prepare the caramelized onions for the Walnut Sauce. Not sure how? Reference How to Make Caramelized Onions.
  2. Step 2: Combine all of the walnut sauce ingredients in a high-powered blender or food processor. Blend until very smooth, scraping down the sides as needed. It should be thick, but spreadable. Add a few more tablespoons of milk as needed to loosen. Refrigerate.
  3. Step 3: If pre-baking the crust is required before adding the toppings, do so now. After pre-baking, adjust the oven to 450 degrees Fahrenheit
  4. Step 4: Remove the stalk from the fennel bulb and cut the bulb into quarters. Use a standard vegetable peeler to slice very thin ribbons of the fennel. Continue peeling until you have a large mound of fennel, enough to cover the pizza. Toss the fennel ribbons with the cooking oil and set it aside.
  5. Step 5: Spread the walnut sauce over the pizza crust, leaving a 1 inch border for the crust (you will have leftover sauce). Arrange the optional chicken sausage over the sauce. Scatter half of the sun-dried tomatoes. Then, arrange the fennel slices over everything. The fennel will shrink as it cooks, so be generous. Sprinkle the garlic powder and red pepper flakes over everything.
  6. Step 6: Bake the pizza for 6 to 8 minutes, or until the toppings are hot and the pizza is crisp. A pizza stone or pan will yield the crispiest crust results. Remove from the oven and top with the remaining sun-dried tomatoes.
  7. Serve: Enjoy with a generous drizzle of olive oil. Leftover walnut sauce makes a great creamy-bitter pasta sauce in Pasta with Walnut Sauce.

Recipe Notes

Note 1: Every 1/3 cup of caramelized onions will require 1/2 large onion.

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Pizza with Fennel and Sun-Dried Tomatoes

PT35M 1 fresh or frozen pizza crust of choice 1 medium-sized fennel bulb 1/2 cup sun-dried tomatoes packed in oil, sliced 1 cooked chicken sausage, thinly sliced (optional) 2 teaspoons cooking oil 1/2 teaspoon garlic powder red pepper flakes, to taste 1 cup raw walnuts 33333333/100000000 cup caramelized onions (Note 1) 33333333/100000000 cup olive oil 1/4 cup unsweetened non-dairy milk 3/4 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon garlic powder black pepper, to taste Gluten Free Vegan 3 Servings Ingredients:

3 Servings

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