A fennel, ricotta and onion puff pastry pizza

Recipes

13 Oct

Everyone knows that the crust of a pizza is fundamental. It makes or breaks the dish. But sometimes, a thick, doughy foundation can be a bit too much. Also, the lazy girl in me just doesn't have the patience to make pizza dough from scratch. But I've discovered a hack: puff pastry. And a store-bought frozen puff pastry made with butter is frankly a lifesaver.

The winter months command entertaining and being entertained. Cue the dinner parties. And if you're hosting, my fennel, ricotta, and onion puff pastry pizza is easy enough to prepare and even easier to serve when cut in small slices.

Keep reading to discover this delightful recipe.

INGREDIENTS

2 fennel bulbs, trimmed, cored, and thinly slices
2 large yellow onions, halved and thinly sliced
½ tsp freshly ground black pepper
Freshly ground salt (for taste)
475g ricotta
1 tbsp honey

METHOD

Heat the oven to 400°F.
Unfold the pastry sheet on a pan sheet. They usually come on a baking sheet already, so simply use this one. Prick the centre of the pastry thoroughly with a fork. You can fold over the edges about 1/2 inch on all sides.
Bake for 10-12 minutes or until the pastry is golden brown.
Meanwhile, heat a large skillet with some oil over medium heat. Add the onions and fennels all at once with pepper and salt. Cook for about 6 minutes, stirring occasionally. I prefer crispy vegetables for this recipe, so I do not cover the skillet when cooking. Once they’re ready, add your honey.
When your pastry is ready, spread the ricotta leaving 1/2 inch all around the puff pastry. Top with onions and fennel mixture. You might have some leftovers (which you could use for a tasty salad the next day).
Change your oven settings to roast at a high temperature to get the roasted, golden effect on your pizza. 5 minutes would be enough, but make sure to keep an eye on your puff pastry pizza.