Creamy Fennel and Ham Pizza

Pizza Matta

Cooking With Nick Stellino
Nick's latest cookbook is available now as an EBook! Download the sample EBook FREE!

Ingredients:

1 Recipe Pizza Dough
1 pound fresh Fennel Bulbs, thinly sliced
½ cup Cream
½ cup Chicken Stock
¼ teaspoon Salt
4 ounces thinly sliced Ham, cut into ribbons
1 cup grated Fontina Cheese
½ cup freshly grated Parmesan Cheese
½ teaspoon freshly ground Black Pepper
2 Tablespoons chopped fresh Parsley

Related Recipes

Makes 2 14” Pizzas
Printable Version
Make the Pizza Dough.
In a medium saucepan bring the fennel, cream, stock, and salt to a boil. Reduce the heat and simmer until the fennel is tender, 30 minutes. Remove the fennel with a slotted spoon and boil the cream mixture until it is reduced to about ¼ cup, 4- 5 minutes.
Preheat the oven to 500 degrees. If you are using a pizza stone, place it on a lower shelf and preheat it with the oven. If you are using pizza pans, arrange the racks in the lower half of the oven.
Divide the pizza dough in half. Pat or roll the dough into a 14" round. Place the round on a wooden pizza peel or pizza pan generously dusted with flour or cornmeal. Spread the dough evenly with half of the reduced cream mixture. Distribute half the fennel and ham over the cream, then sprinkle with half of the cheeses and the black pepper.
If you are using a pizza stone, slide the pizza directly onto the preheated stone. Alternately, place the prepared pizzas on the rack. Bake for 8-10 minutes, until brown, crisp, and bubbling. Remove the pizza from the oven, cut into wedges and serve hot.
To make a second pizza, repeat the steps with the remaining ingredients.
©2013 Nick Stellino Productions