All Photos © Christine Elise McCarthy 2016
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Ah, pizza! This is not really a recipe – in that the quantities you use of each ingredient is up to you – as is the sauce you use & the dough you use. I roasted the mushrooms – seen above (that recipe is HERE) and the fennel – but you could slice them very thin & use them raw. I used real mozzarella here but your favorite vegan cheese will do. It is pizza and pizza loves you no matter what.
Roasted Fennel & Mushroom Pizza
Pizza dough ( I use this No-Rise thin crust recipe, lately)
Sauce (I always use Rao’s Arrabbiata)
1 large fennel bulb – sliced very thin
Chopped basil as garnish
Roast the mushrooms as outlined HERE – of just use them raw.
To roast the fennel – heat the oven to 400. Toss the fennel slices with a little olive oil & a bit of salt. Roast for 10-20 minutes – or until the fennel is soft & just turning color.
Heat the oven to 450-500 degrees.
I love parchment paper as nothing sticks to it so I recommend it highly. If you don’t have any – lightly grease your cooking sheet.
Roll out the dough & put it on the sheet. Top with sauce, fennel, mushrooms & cheese. Cook for about 12 minutes or until the crust is golden & the cheese is melted. Add the basil & get busy getting your eat on!