Fennel, olives and parmesan ciabatta pizzas

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  • 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)


  1. Preheat oven to 350º
  2. Slice ciabatta bread in half lengthwise.
  3. 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.
  4. Brush the bread with a little extra-virgin olive oil and begin building your pizza.
  5. Start by adding a layer of fennel slices and fronds.
  6. Continue with olives and tomatoes and finish by topping with parmesan.
  7. Cook for 10 minutes then broil for 4-5 minutes, until the cheese is bubbly and a little golden. Serve warm.


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