Ingredients
Flour for the work surface
1 lb. pizza dough
Extra-virgin olive oil for brushing
Kosher salt and freshly ground black pepper
2 tsp. fennel seeds, coarsely chopped
One 1-inch-thick slice Bcheron (about 6 oz.), cut into 36 thin wedges (if the cheese crumbles, let it warm to room temperature) or a log of fresh goat cheese, cut into thin rounds
14 pitted Kalamata olives, quartered
18 cherry or grape tomatoes, sliced into 1/4-inch rounds, ends discarded
Crushed red pepper flakes
1-1/2 tsp. sambuca or Pernod
Fine Cooking
View Full Recipe
1 lb. pizza dough
Extra-virgin olive oil for brushing
Kosher salt and freshly ground black pepper
2 tsp. fennel seeds, coarsely chopped
One 1-inch-thick slice Bcheron (about 6 oz.), cut into 36 thin wedges (if the cheese crumbles, let it warm to room temperature) or a log of fresh goat cheese, cut into thin rounds
14 pitted Kalamata olives, quartered
18 cherry or grape tomatoes, sliced into 1/4-inch rounds, ends discarded
Crushed red pepper flakes
1-1/2 tsp. sambuca or Pernod
Description
You Can Make Your Own Pizza Dough or Find It at The Grocery Store, you Can Even try Your Favorite Pizzeria—most Will Sell Their Dough. Sambuca Or Pernod Makes A Nice Sweet Contrast With The Salty Cheese, And It Brings Out The Flavor Of The Fennel.
Fine Cooking
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter