Having recently discovered raw fennel, I'd been toying with the idea of using fennel and pear together for a few days. While doing research, I came upon a pear pizza and something in me went 'Yes!'
Wasn't sure how these would turn out, as it was totally new territory for me, but what a pleasant surprise! The marinating process works its magic and gives the fennel a very subtle, delicate flavor which marries beautifully with the sweetness of the pear and the pine nuts. And wait 'til you catch the smell of this pizza coming out of the D! Mmmmmmm
Fennel & Pear Pizza with Pine Nut Parmesan
For this recipe you will need:
- Pizza Crust(s)
- Your favorite basil pesto
- Marinated Bosc pear
- Marinated fennel
- Pine Nut Parmesan
Veggie Herb Pizza Crust
By Erica of School Of Rawk
2 cups Sprouted buckwheat
2 zucchinis (2 cups)
1-2 cloves garlic
1 tsp Braggs or salt (adjust to taste)
1 teaspoon herbs de provence
1/2 cup ground flax
1 tablespoon oil
Process until a dough-like consistency is reached. (Add more flax if needed)
so yes it was not bad.... it could have been better if i had not made the pizza base waaaaaaaay too thin. as i was assembling the pizza, it felt like i was putting them on a taco instead yup it was that hard and as a matter of fact, it curled up on the sides
also i did alissa's pesto which i found was a bit too thick for this pizza, i did not go with carmella's because i wanted to go wth something i was familiar with. aaaaaaaaaand never thought i would say this but carmella marinated fennel was not bad.... i kinda like it
all in all it was good. i made small sized pizza and i had one which is a little bit bigger than size of a palm and that filled me up *unbelievable*
lastly, i could not find my digital camera so i whipped out my cellphone and result is not too good plus i was not familiar with my cell camera and i accidentally deleted the best 2 pictures
so here is my not so visually attractive but good on taste lovely fennel pizza.... thank you all for being a part and putting up with my brattiness, thanks to jozzie without who i would not even think of making this, to stb for joining us and last but not least to crawkie for providing this recipe.....
Oh my!!! We had a variation of this tonite and it was just in-cre-di-ble!!!
Don put a layer of basil pesto on the same crusts, followed by a thick layer of spinach leaves, marinated fennel (as above), marinated Portobello (in tamari, olive oil and garlic). And topped with the parmesan cheese.
He then popped it in the D for 1 hour at 110.
Every now and then, I keep getting hit with how wonderful raw foods are and how much I don't miss the cooked stuff. I feel so grateful for having a D, allowing me to play with food as I soooooo enjoy it. I remember preparing foods like pizza and muffins and whatever (cooked), and loving the process but not feeling like eating the result. For me it tasted blah and I just couldn't get myself to pay the price for something so not worth it.
Anyhoo, those days are gone, thank goodness! Now I can play to my hearts content! Woo-Hoo!