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Pizza Topping with Fennel and Asiago Cheese

March 31, 2009

Roasted Tomato Pizza Topping with Fennel and Asiago

 6 Tbsp. EVOO
1 lg. spanish onion, sliced very thin
1 med. fennel bulb, sliced very thin
4 cloves garlic, minced
1 tsp. thyme (dried)
1 tsp. fennel seed
1/4 tsp. red pepper flakes
4 plum tomatoes, sliced thick
salt and pepper to taste
1/2 c. asiago cheese, grated
 
Heat 3 Tbsp. of the oil in a saute pan over medium heat. Add onion and fennel and saute until softened, about 8 minutes.
 
Add garlic and saute about 2 minutes.
 
Stir in thyme, fennel seed, and red pepper flakes. Add salt and pepper to taste. Remove from heat. (You can refrigerate overnight at this point if desired.)
 
Heat oven to 375 degrees. Place tomato slices on a baking sheet and brush with remaining EVOO. Sprinkle with salt and pepper. Roast in oven for 20 minutes until tomatoes are tender.
 
Spread onion-fennel mix on your pizza crust and lay tomatoes on top. Cover with cheese.
 
Cook in a 450 degree over for 10 minutes and finish by broiling for 1-2 minutes.
 
From the May/June 1993 Cook’s Magazine (author: Steve Johnson)
I made this on a polenta “crust” and it was quite good. I want to try the polenta crust with the Ener-G Egg replacer. It just doesn’t act crust-like without it.
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