Skillet pizza with caramelized fennel, onions and salame
Pizza
Italian cuisine
I'll use this pizza as a life metaphor: When you know what you like, then don't hold back. I love fennel, and with this pizza there is no holding back. You get fennel 3 ways - caramelized, a salami aromatic, and a fragrant dusting of pollen. No worries if you are a fennel newbie. For all of its assertion the fennel never overwhelms in its various iterations, happily mingling with garlic, cheese and the aforementioned onion, so do have a go at it. <br /> <br />As for the skillet? It's a convenient alternative to a pizza stone, yielding a crisp flatbread-like crust you can whip up in minutes. This stovetop method may also be likened to a life metaphor, discovered when you accidentally drop and crack your pizza stone on the floor in your haste to develop a recipe: Keep calm, carry on, and improvise. You might be pleasantly surprised by the results. <br /> <br />(If you are lucky enough to have an intact pizza stone, feel free to assemble the pizza, slide it on the stone, and bake at 475 F. for approximately 15 minutes).
Share:
0
54
0
Comments