Roasted Fennel & Mushroom Pizza

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All Photos © Christine Elise McCarthy 2016

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vromans back

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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)


Roasted (or raw) sliced mushrooms

1 large fennel bulb – sliced very thin

Olive oil


Chopped basil as garnish

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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.

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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!

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