Fennel Pizza with Prosciutto, Gorgonzola, and Hot Honey
This fennel pizza is a refreshing departure from your typical pepperoni and red sauce pie. Gorgonzola and fennel create a delicious balance of flavor, which is deepened by salty prosciutto. And a drizzle of chile-infused honey ties it all together with a surprising, sweet-hot twist.
Makes: 1 (12-inch) pizza
Ingredients
- 1 (14 to 16-ounce) ball pizza dough
- ⅔ cup super-easy marinara sauce
- 2 ounces sliced prosciutto torn or chopped into bite-size pieces
- ½ small bulb fennel very thinly sliced
- Kosher salt and freshly ground black pepper
- 4 ounces Gorgonzola cheese pinched into small pieces
- 1 tablespoon chopped fresh fennel fronds
- 1 tablespoon hot honey (chile-infused honey, such as Mike's Hot Honey), or to taste*
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the oven before you start preheating).
- Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a floured pizza peel (if using a baking stone/steel).
- Spread the marinara sauce on the dough, leaving a ½-inch border of dough all around. Scatter on the prosciutto, then the fennel. Season with a pinch of salt and a grind or two of black pepper, and top with the Gorgonzola.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots, 8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Take the pizza out of the oven. Sprinkle it with the fennel fronds, then drizzle with hot honey to taste. (To prevent globs of honey, pour some honey into a small ramekin, microwave it for a few seconds or until it's liquefied, then use a fork or spoon to drizzle it onto the pizza.) Slice and serve.
Notes
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