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.
Serves 2 Adults
1 fennel bulb
5 cloves roasted garlic
1/2 tsp salt
2 tbsp olive oil
1 pre-made ready to bake pizza base
- 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.