Lemon, Fennel + Olive Pizza
Be sure to cut the lemons as thinly as you possibly can. Paper thin. (You can see in the photo above how thin we're talking.) I actually started using a mandoline, but couldn't get the slices thin enough. I ended up using a sharp knife, which worked perfectly. Thin slices will ensure that the rinds get nice and soft as the lemons roast and you won't get a huge mouth full of tart, bitter flavor. Next time, I think I'll also cut the lemons into half moons instead of circles just to make the pizza a little easier to eat. You also want to be sure to use part skim ricotta here. Full fat is too greasy and will leave puddle of oil and a soggy crust.
Servings 8
Ingredients
- 1 can 13.8 ounces Pillsbury® Refrigerated Classic Pizza Crust
- 2 tablespoons Olive Oil
- 1 medium bulb Fennel cored and very thinly sliced
- ¾ cups Part Skim Ricotta
- 1 small organic Lemon very thinly sliced
- 2 tablespoons sliced Kalamata Olives
- 1 teaspoon chopped Fresh Parsley optional
Instructions
- Heat oven to 400F. Grease baking sheet. Unroll dough; places on greased sheet. Bake 10 minutes, or until crust begins to brown.
- Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook fennel in oil 10 minutes, stirring frequently, until soft and golden brown.
- Spread ricotta over partially baked pizza crust. Top with caramelized fennel, lemon slices, and olives. Bake an additional 15 minutes. Sprinkle with parsley, if using, prior to serving.