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.
Course: Main Course, Snack
Cuisine: American, Mediterranean
Keyword: Fall Pizza, fennel, gorgonzola cheese, hot honey, marinara sauce, Pizza recipe, prosciutto
2ouncessliced prosciuttotorn or chopped into bite-size pieces
½small bulbfennelvery thinly sliced
Kosher salt and freshly ground black pepper
4ouncesGorgonzola cheesepinched into small pieces
1tablespoonchopped fresh fennel fronds
1tablespoonhot honey(chile-infused honey, such as Mike's Hot Honey), or to taste*
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.
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