Update: Für das deutsche Rezept nach unten scrollen!
Time flies by. And in between, we were ill for a whole week. Both. Bah! We ate nearly nothing the whole week. We didn’t need to go to the farmer’s market the weekend after, because it was everything still there from the weekend before.
I have to get rid of those winter vegetables, which are going on my nerves, as well as this whole winter thing. I mean after half the winter, I’m sick of all the winter vegetable „variety“. But after the summer I’m NEVER tired of the summer fruits and vegetables. I want asparagus and raspberries and tomatoes throughout the year. I want to live in Florida, if it comes to fruits and vegetables. But I am willing to compromise on this… southern Spain or Italy may be as well nice.
After leaving the dreams alone on their sunny meadow… sorry dreaming again… I needed to get rid of some cute baby fennel. So we created this delicious pizza, which is easy and made with our favourite pizza dough (recipe from the great Jamie Oliver). The pizza is made with winter vegetables, but a reminder of the sun. Because pizza is always a reminder of the sun, because… well it’s Italian.
The dough is enough for a pizza with thick base. Which we like! But from time to time it’s also good to take a bit of the dough and make some garlic bread as a starter and use only the rest (maybe 4/5) for the pizza.
Vor einem Jahr: Gemüse mit Quinoa
Fenchel-Zwiebel-Pizza
ergibt: 1 Blech
Teig:
-
500 g Weizenmehl 550 Type
-
1 Päckchen Trockenhefe
-
1/2 TL feines Meersalz
-
1 TL brauner Zucker
-
280 ml lauwarmes Wasser
Belag:
-
4 Baby Fenchel oder 2 normale Fenchel
-
2 große Zwiebeln
-
125 g Mozzarella
-
Meersalz und Pfeffer
-
frischer (oder getrockneter) Rosmarin oder Thymian
außerdem:
-
Butter für das Backblech
Wasser, Zucker und Hefe mischen bis sich alles aufgelöst hat. Mit dem Mehl und dem Salz verkneten. Mit Folie oder einem feuchten Tuch abgedeckt 1 Stunde gehen lassen.
Währenddessen den Fenchel putzen und die Haut der Zwiebeln entfernen. Die Zwiebeln und evtl auch den Fenchel halbieren (je nach Größe). In sehr dünne Scheiben schneiden oder hobeln. Den Mozzarella in kleine Würfel schneiden. Die frischen Kräuter fein hacken.
Das Blech einfetten.
Den Ofen auf 180° C vorheizen.
Den Teig mit den Händen auf dem Blech verteilen. Fenchel- und Zwiebelscheiben mischen und gleichmäig auf dem Blech verteilen. Kräuter drauf und mit Salz und Pfeffer würzen. Den Mozzarella verteilen.
15-20 Minuten backen, bis die Ränder goldbraun sind.
Time flies by. And in between, we were ill for a whole week. Both. Bah! We ate nearly nothing the whole week. We didn’t need to go to the farmer’s market the weekend after, because it was everything still there from the weekend before.
/p>
I have to get rid of those winter vegetables, which are going on my nerves, as well as this whole winter thing. I mean after half the winter, I’m sick of all the winter vegetable „variety“. But after the summer I’m NEVER tired of the summer fruits and vegetables. I want asparagus and raspberries and tomatoes throughout the year. I want to live in Florida, if it comes to fruits and vegetables. But I am willing to compromise on this… southern Spain or Italy may be as well nice.
After leaving the dreams alone on their sunny meadow… sorry dreaming again… I needed to get rid of some cute baby fennel. So we created this delicious pizza, which is easy and made with our favourite pizza dough (recipe from the great Jamie Oliver). The pizza is made with winter vegetables, but a reminder of the sun. Because pizza is always a reminder of the sun, because… well it’s Italian.
The dough is enough for a pizza with thick base. Which we like! But from time to time it’s also good to take a bit of the dough and make some garlic bread as a starter and use only the rest (maybe 4/5) for the pizza.
One year ago: Vegetables with Quinoa
Fennel-Onion-Pizza
dough:
-
500g flour (550 Type)
-
1 sachet of dried yeast
-
1/2 tsp. sea salt
-
1 tsp brown sugar
-
280g lukewarm water
topping:
-
4 baby fennels or 1-2 normal sized fennels
-
2 large onions
-
125g mozzarella
-
sea salt and pepper
-
fresh (or dried) rosemary or thyme
additional:
-
butter for the baking sheet
Add the sugar and the yeast to the warm water and stir with a whisk, until dissolved. Mix flour and salt and add the water-yeast-mixture. Knead with your hands or the stand mixer, until you have a smooth dough. Cover with a kitchen towel and let it rise for about an hour or doubled in size.
In the meantime clean the fennel and remove the skin of the onions. Half the onions and eventually the fennel, too (depending on their size). Cut into very thin slices. Cut the mozzarella into small cubes. Chop the fresh herbs.
Grease the baking sheet with butter.
Preheat the oven to 180°C.
When the dough has risen, use your hands to flatten the dough and to adjust it to the pan. Mix the fennel and onion slices. Spread them evenly on the dough. Season with the herbs and salt and pepper. Spread the mozzarella cubes.
Bake the pizza for about 15-20 minutes, until the rims are golden brown.