Best Fontina Fennel And Onion Pizza Recipes

Tricolor-Salad Pizza image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil
1 pound Quick and Easy Pizza Dough
Kosher salt and freshly ground pepper
8 ounces fresh salted mozzarella, thinly sliced
10 ounces cherry tomatoes, halved (2 cups)
Parmigiano-Reggiano, finely grated, for sprinkling
1 tablespoon white-wine vinegar
1/2 teaspoon dried oregano
1 cup very thinly sliced fennel (from 1 bulb)
1 cup thinly sliced radicchio
4 cups loosely packed baby arugula (or 1 bunch regular)

Steps:

Preheat oven to 450° with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with 1 tablespoon oil; season with salt and pepper. Top with mozzarella, leaving a 1/2-inch border, then tomatoes, cut-sides up.
Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Sprinkle generously with Parmigiano. Whisk together vinegar, oregano, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Toss with fennel, radicchio, and arugula to evenly coat. Top pizza with salad; serve immediately with more Parmigiano.

Zucchini and Fresh Tomato Pizza With Fontina image

Provided by Sharon123

Categories Vegetable

Time 45m

Yield 2 14" pizzas

Number Of Ingredients 10

2 cups thinly sliced onions
3 cloves garlic, minced
2 teaspoons salt
2 teaspoons olive oil
2 teaspoons ground fennel
4 cups sliced zucchini, quarter lengthwise,then slice crosswise into bite-size pieces
4 cups chopped fresh tomatoes
1/4 cup chopped fresh basil
pizza dough (homemade or storebought)
2 cups grated Fontina cheese (optional)

Steps:

In a skillet saute the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.
Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.
Remove from the heat and add the tomatoes and basil.
Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.
Then top with cheese, if you wish, and bake according to the pizza crust directions.
Enjoy!

Nutrition Facts : Calories 225.6, Fat 6.5, SaturatedFat 1, Sodium 2372.6, Carbohydrate 39.3, Fiber 10.5, Sugar 22.5, Protein 8.7