1 bulb fennel, cut into 1/4-inch slices, plus fennel fronds as needed
Olive oil, as needed
Salt and pepper, as needed
300 grams prepared pizza dough
4 ounces shredded Real California low-moisture Mozzarella cheese
2 ounces Real California fresh Mozzarella, cut into chunks
1/2 white onion, cut into 1/4-inch slices and caramelized
Aji chili-infused honey, as needed
Lemon zest, as needed
Maldon salt, as needed
Combine fennel bulb, olive oil, salt, and pepper and roast until tender and lightly charred.
Preheat oven to 750°F. Stretch dough to a 10” round and place on lightly floured pizza peel. Top with Mozzarella and fresh Mozzarella cheeses, roasted fennel, and onion and bake for 2-3 minutes. Remove from oven and top with lemon zest, honey, fennel fronds, and Maldon salt.
Recipe courtesy of Chef Max Cufre, The Goat & Vine, San Diego, Calif.
Finalist, Plant-Forward Category, Real California Pizza Contest, 2022
