from Chef Jonathan Miller

2 fennel bulbs, sliced super thin
¼ cup parmesan, grated
olive oil
3 TBL tarragon, chopped
pizza dough, rolled out and ready to top and bake

Roast the fennel slices with some olive oil and a hit of salt in a 400 degree oven until soft, but not too brown, about 20 minutes. Toss with the parmesan. Spread the fennel all over the prepared pizza dough and bake in a 500 degree oven for about 10 minutes. As soon as you pull out the pizza, top with the tarragon.

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