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Pizza Bianca with Fennel & Pecorino | Crispy
(0)
30 min
Quick
Gurkerl Küche
Eine feine italienische Pizza Bianca wie aus Neapel: Hauchdünn gehobelter Fenchel harmoniert perfekt mit schmelzendem Mozzarella und würzigem Pecorino Romano. Im heißen Backrohr herrlich knusprig gebacken.
Ingredients
Preparation method
Preparation
Preheat the oven together with the baking sheet to 230 °C top and bottom heat. Wash the fennel thoroughly, set aside the tender fennel fronds for garnish, and cut out the core. Slice the fennel bulb wafer-thin using a mandoline slicer.
Peel and finely chop the garlic. In a bowl, toss the sliced fennel with half of the olive oil, the chopped garlic, and a pinch each of salt and pepper, and allow to marinate briefly.
Topping & Baking
Unroll the ready-made pizza dough onto a sheet of baking paper. Drizzle the dough with the remaining olive oil and spread it evenly. Drain the mozzarella well, tear into small pieces, and distribute over the dough.
Chef's tip
For an even more aromatic flavor, you can add a pinch of lightly crushed fennel seeds from a mortar onto the pizza.
If you do not have a mandoline, slice the fennel as finely as possible using a very sharp knife so that it turns wonderfully tender in the oven.
15 min
Quick
