Fennel and Fig Pizza

The kids are devotees of margarita pizza so that’s what I make most often, but every now and then I crave a pizza that doesn’t have tomatoes. I had a Fennel and Fig Pizza in York that was so good I couldn’t stop thinking about because it so I had to whip up my own version. At the weekend I’ll make my own pizza base but for a weeknight meal I use a pre-made pizza base to save time. I love blue cheese so that is a must for me on this pizza but it’s not essential, just add more brie instead.

Post-Natal Superfood Profile: NUTS, BEANS & SEEDS
Some nuts, beans and seeds contain good levels of omega-3 which is an essential nutrient for your brain to function, especially when managing depression.

INGREDIENTS
Serves 2 Adults

1 fennel bulb
2 figs
100g brie
100g stilton
5 cloves roasted garlic
1/2 lemon
1/2 tsp salt
2 tbsp olive oil
30g walnuts
1 pre-made ready to bake pizza base
*optional: honey

  • Pre-heat the oven to 220°C (200°C Fan) with a shelf on a high shelf. Cut the root off the fennel then shave it into thin slices on a grater or mandolin. Stop slicing before you get to the fingers of the fennel. Add the oil to a frying pan over a medium high heat then add the fennel and stir regularly.
  • Quarter the figs and roughly chop the garlic then add to the pan along with the salt and juice from half a lemon. Stir until the figs break down and the fennel is soft. Roll out the pizza base onto a baking sheet then tip the fennel mixture on top and spread out leaving a 2cm border.
  • Crumbled over the stilton then place slices of brie over the pizza. Roughly chop the walnuts then scatter over the top. Finish with a little drizzle of olive oil and pop in the oven for 15 minutes. For a little extra sweetness drizzle some honey over the hot pizza.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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