Live Naturally Magazine
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Export date: Fri Jul 30 11:19:44 2021 / +0000 GMT



Broccoli, Fennel & Mozzarella Pizza

 

Broccoli, Fennel & Mozzarella Pizza

Roasting fennel mellows its flavor, resulting in a mild sweetness on this pizza. Make sure to remove core from fennel bulb before thinly slicing.

  • 2 cups broccoli florets
  • 2 cups thinly sliced fennel (about 1 medium bulb)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • Freshly ground pepper
  • 1 medium pizza crust (about 12 inches)
  • ½ cup red sauce
  • 8 ounces fresh mozzarella log, thick-sliced half-moons
  • ½ cup sliced green olives
  • Red pepper flakes, for garnish
  1. Preheat oven to 425°. In a medium bowl, toss broccoli, fennel, olive oil, lemon juice, salt and pepper. Place on a large baking sheet in a single layer. Roast 15 minutes, until vegetables begin to brown.

  2. If using raw dough, roll out thinly and place on a baking sheet. Prebake 10 minutes before adding toppings.

  3. Spread sauce over crust. Add roasted vegetables, and top with mozzarella and olives.

  4. Bake 7–9 minutes, until cheese is bubbling.

  5. Sprinkle with red pepper flakes to taste.

Tip: Any classic red sauce will complement this pizza.