Description
Fennel, olives and parmesan ciabatta pizza
Ingredients
Units
Scale
- 1 small ciabatta loaf
- 1 cup freshly grated parmesan cheese
- 1 tablespoons extra virgin olive oil
- 1 bulb fennel (stalks trimmed (keep the fronds) and cut into slices.)
- 6 kalamata olives (pitted and halved)
- 4 cherry tomatoes (sliced)
- extra virgin olive oil (for brushing)
Instructions
- Preheat oven to 350º
- Slice ciabatta bread in half lengthwise.
- In a pan over high heat add olive oil. When the oil is hot, add fennel slices and cook for about 8 minutes, until fennel is slightly charred. Transfer to a bowl, add fronds and let cool to room temperature.
- Brush the bread with a little extra-virgin olive oil and begin building your pizza.
- Start by adding a layer of fennel slices and fronds.
- Continue with olives and tomatoes and finish by topping with parmesan.
- Cook for 10 minutes then broil for 4-5 minutes, until the cheese is bubbly and a little golden. Serve warm.
Notes
Wrap the leftovers and refrigerate for up to 5 days.
Nutrition
- Calories: 519
- Saturated Fat: 14
