Thursday, August 21, 2014
To make the caramelized fennel: buy one large fennel bulb per pizza. Slice into 1cm rounds, I suggest using a mandoline, and cook on high/med high heat in a dry pan until softened. When the fennel starts to wilt, season with salt and continue to cook until soft and brown, covered when needed. When the fennel starts to stick, add a few drops of olive oil and continue to cook while stirring until the fennel is completely caramelized. It will look like grilled onions when it's done.
Top your favorite pizza dough with Daiya Provolone slices, caramelized fennel, and sliced Field Roast maple breakfast sausage, then bake according to the directions. To add flavor to the dough, season with fennel and salt, or anything else that will complement fennel.
You could use nutritional yeast instead of cheese slices, or maybe cashew cheese. The sausage could also be any other seasoned gluten, or even baked apple chunks that are seasoned and sweetened with maple.