ChefUptothePlate

Food, Nutrition and Cooking


Leave a comment

Pizza rustica con finocchi, porri, funghi e oliva

Rustic Whole Wheat Pizza

1 – 15 oz pre-made whole wheat pizza dough* at room temperature

3 leeks (white part only), finely chopped (~ 1 cup)
1 small fennel bulb, finely chopped (~1/2-3/4 cup)- save frond for garnish
8 oz baby bella mushrooms, sliced
3/4 cup kalamata olives, chopped
2 oz shredded or grated Parmigiano Reggiano cheese
2 oz farmer cheese
2 T olive oil
1 tsp dried thyme or 1 T chopped fresh thyme

Preheat oven to 400 degrees F. Prepare a pizza stone with light coating of olive oil cooking spray (or a baking sheet, lined with parchment, lightly sprayed).
Stretch pizza dough to ~ 12″ diameter circle and layout on stone.

In a large skillet heat 1 T olive oil to medium-high heat (use cooking spray if you prefer) and saute leeks and fennel until they start to wilt. Add mushrooms and continue to cook, stirring as needed, until the mushrooms have given up all their liquid and have begun to caramelize. Remove from heat.
Add cheese, olives and thyme and stir to combine.
Spread mixture to within 2″ from edge of dough. Fold uncovered dough over ~2″ of filling (most of the pizza will be left open on top). Paint edges of dough with remaining olive oil.
Bake 20-25 minutes (check at 20 minutes, as ovens vary be sure edges of dough are not burning).
*many grocery stores have bins of fresh pizza dough in the dairy section near the mozzarella cheese. White flour dough may be substituted and of course feel free to make your own dough.

Serves 6-8 as an appetizer and 2-4 as an entree