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Caramelized Fennel and Onion Flatbread Pizzas

Posted on July 29th, 2012  |  2 Comments

I have a new Ob-Ses-Sion. Huge. And guess what? It has to do with food.

This obsession… it’s big.

Like I almost didn’t get it to the plate before eating it all, big.

Like I almost didn’t get a picture of it for the blog- which would have sucked, this being the last step an all, big.

Big, like I might make actually the same meal again (gasp) because I can’t get it outta my head… “In your heaaaadddd, in your heeeaaadddeeeaaa. Zombie..” Man I loved the Cranberries. Reminds me of the year 2000. And my older sister. And I’m about to get off track so lets take a turn for…

Fennelville, aka land o’ Obsession.

Ahhhh see that caramelized brownish crispy edge forming? That, my friends, is pure, rich, succulent, sweet flavor.

That’s whats up.

This feller below, is the barer of savory smoked prosciutto, soft mozzarella, pungent gorgonzola goes great on lavender mint bread btw- and the perfect pizza topper, peppery arugula.

The dough was my first attempt at baking with spelt flour, I followed Sarah’s recipe except used all spelt flour and added a touch more water. It held up really well, and was the perfect strong-yet-thin-crust dough, I think next time I’ll kick it up a notch with some herbs and garlic and maybe add a special touch to the crust- that was the only part that didn’t get eaten.

But to be completely honest, and of course I’m completely honest, {what good comes from lying} this recipe is allllll about the caramelized fennel. I tossed some onion in there too, because who doesn’t think onion when the word caramelized is bouncing about, and onions are cheaper than fennel, so that worked out.

Like, really worked out. Like, I wrote the word like so much I’m sure my mom’s gonna send me a sweet reminder of my grammar, and how like sounds so juvenile. I know.. I know.

Let’s just eat some pizza and save the talking for later.



I followed Sarah’s recipe from My New Roots, exactly, except for a little variation on the topping ingredients:

1 fennel, sliced
1 small onion, sliced
2 Tbsp maple syrup
2 Tbsp grapeseed oil
1/4 smoked salt
Freshly ground black pepper

This caramelized veggie side dish can be eating as is- I ate at least half from the stove to the countertop- atop flatbread, pizza, baguette sandwiches or tossed with your grain of choice, or complete protein, quinoa, would be perfect for this recipe.

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2 Responses

  1. Eliza says:

    The recipe fot this is no longer available for us to access, perhaps something went wrong in My New Roots end, but I was so looking forward to this. Might just try my own flat bread recipe. Are all the topping ingredients sauteed in a pan then?

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