While writing my pizza post from last night, I realized I never shared the previous week’s pizza.
This pizza was too good not to share.
I had a fennel bulb from my CSA delivery that needed to be used so I slowly cooked the thinly sliced bulb in a bit of olive oil along with a red onion until just before tender.
I then poured in a couple heavy glugs of balsamic vinegar and continued to cook the mixture until the vinegar reduced by over half and became thick.
Fresh yeast pizza dough naturally formed the base of the pizza, topped with a very light brushing of tomato sauce and then the fennel mixture. I used fresh mozzarella and goat cheese along with sliced black olives.
This combination was amazing.
Once baked and out of the oven, I sprinkled some of the fennel greens over top.
Sweet balsamic and salty cheese.
Delicious!
Eating Abroad
