Pizza with Fennel and Sun-Dried Tomatoes - Bravabod
Recipes

Pizza with Fennel and Sun-Dried Tomatoes

Valentina

The combination of walnuts, caramelized onions, and olive oil in this walnut sauce is one that I love. I return to it time and time again, thinking of new ways to incorporate the creamy sauce into easy suppers. I'm particularly fond of it on this pizza, paired with robust fennel and juicy sun-dried tomatoes. Roasting the fennel tones down the anise flavor of the fennel and brings out more of its sweetness. The chicken sausage is optional, but is a nice touch for meat lovers.

How To MakeDiet Type: Classic

liked this

Freeze For 2-3 months

Best by 3-4 days


Shopping List
    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 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 Walnut Sauce ingredients into 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. Transfer the finished sauce to an airtight container and store in the refrigerator.
  3. Step 3: If required, pre-bake the crust according to package directions. 
  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 or broil the pizza for 4 to 5 minutes, or until the fennel is slightly golden and wilted. Remove from the oven and top with the remaining sun-dried tomatoes.
  7. Serve: Slice and enjoy warm with a generous drizzle of olive oil. Leftover Walnut Sauce will last up to 1 week refrigerated, or may be frozen for future use.

Recipe Notes

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

Nutrition

The combination of walnuts, caramelized onions, and olive oil in this walnut sauce is one that I love. I return to it time and time again, thinking of new ways to incorporate the creamy sauce into easy suppers. I'm particularly fond of it on this pizza, paired with robust fennel and juicy sun-dried tomatoes. Roasting the fennel tones down the anise flavor of the fennel and brings out more of its sweetness.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2-3 months

Best by 3-4 days


Shopping List
    Pizza
  • 1 fresh or frozen pizza crust of choice
  • 1 medium-sized fennel bulb
  • 1/2 cup sun-dried tomatoes packed in oil, sliced
  • 2 teaspoons cooking oil
  • 1/2 teaspoon garlic powder
  • red pepper flakes, to taste 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 Walnut Sauce ingredients into 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. Transfer the finished sauce to an airtight container and store in the refrigerator.
  3. Step 3: If required, pre-bake the crust according to package directions. 
  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. 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 or broil the pizza for 4 to 5 minutes, or until the fennel is slightly golden and wilted. Remove from the oven and top with the remaining sun-dried tomatoes.
  7. Serve: Slice and enjoy warm with a generous drizzle of olive oil. Leftover Walnut Sauce will last up to 1 week refrigerated, or may be frozen for future use.

Recipe Notes

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

Nutrition

The combination of walnuts, caramelized onions, and olive oil in this walnut sauce is one that I love. I return to it time and time again, thinking of new ways to incorporate the creamy sauce into easy suppers. I'm particularly fond of it on this pizza, paired with robust fennel and juicy sun-dried tomatoes. Roasting the fennel tones down the anise flavor of the fennel and brings out more of its sweetness. The chicken sausage is optional, but is a nice touch for meat lovers.

How To MakeDiet Type: Paleo

liked this

Freeze For 2-3 months

Best by 3-4 days


Shopping List
    Pizza
  • 1 fresh or frozen paleo 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 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 Walnut Sauce ingredients into 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. Transfer the finished sauce to an airtight container and store in the refrigerator.
  3. Step 3: If required, pre-bake the crust according to package directions. 
  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 or broil the pizza for 4 to 5 minutes, or until the fennel is slightly golden and wilted. Remove from the oven and top with the remaining sun-dried tomatoes.
  7. Serve: Slice and enjoy warm with a generous drizzle of olive oil. Leftover Walnut Sauce will last up to 1 week refrigerated, or may be frozen for future use.

Recipe Notes

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

Nutrition

The combination of walnuts, caramelized onions, and olive oil in this walnut sauce is one that I love. I return to it time and time again, thinking of new ways to incorporate the creamy sauce into easy suppers. I'm particularly fond of it on this pizza, paired with robust fennel and sun-dried tomato chicken sausage. Roasting the fennel tones down the anise flavor of the fennel and brings out more of its sweetness.

How To MakeDiet Type: Low-carb

liked this

Freeze For 2-3 months

Best by 3-4 days


Shopping List
    Pizza
  • 1 fresh or frozen low-carb pizza crust of choice
  • 1 medium-sized fennel bulb
  • 1 cooked sun-dried tomato chicken sausage, thinly sliced
  • 2 teaspoons cooking oil
  • 1/2 teaspoon garlic powder
  • red pepper flakes, to taste 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 Walnut Sauce ingredients into 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. Transfer the finished sauce to an airtight container and store in the refrigerator.
  3. Step 3: If required, pre-bake the crust according to package directions. 
  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 chicken sausage over the sauce. Then, scatter 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 or broil the pizza for 4 to 5 minutes, or until the fennel is slightly golden and wilted.
  7. Serve: Slice and enjoy warm with a generous drizzle of olive oil. Leftover Walnut Sauce will last up to 1 week refrigerated, or may be frozen for future use.

Recipe Notes

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

Nutrition

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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 Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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