Roasted Mushroom & Fennel Pizza with a Spicy Pistachio Balsamic Glaze
Elevated flavors of this pizza give simple ingredients a gourmet flair.
Equipment
- parchment paper
- Pizza Cutter
- Chef's Knife
- cutting board
- Medium skillet
- Measuring cups
- Measuring spoons
Ingredients
- Neapolitan pizza crust
- 3 Tbsp olive oil divided
- 8 oz. baby bella mushrooms sliced
- 4 oz. shiitake mushrooms sliced
- 1 fennel bulb thinly sliced
- 1 package Daiya mozzarella shreds
- 2 handfuls fresh spinach leaves
- ¼ package vegan feta
- Salt and pepper to taste
- Fennel fronds for garnish
Glaze
- 1 shallot thinly sliced
- 1 tsp red pepper flakes
- 1 tsp fennel seeds
- ½ cup pistachios
- 1 Tbsp balsamic vinegar
- ¼ cup agave
Instructions
- Follow the Neapolitan pizza crust recipe to prepare the crust
- Preheat oven to 500°F
- Sautee mushrooms in 1/2 Tbsp olive oil, salt, and pepper until browned and set aside
- Sautee fennel bulb in 1/2 Tbsp olive oil, salt, and pepper until browned and set aside
- Make the glaze by heating a 1 Tbsp olive oil in a medium skillet.
- Once the oil is heated sautee the shallot and red pepper flakes until caramelized.
- Stir in fennel seeds and pistachios and heat for a minute.
- Add balsamic and agave and bring mixture to a bubble for a couple of minutes while the mixture reduces slightly.
- Make the pizza by rolling out the dough into two 12” circles on parchment paper dusted with flour
- Brush remaining oil onto dough divide toppings between the two pizzas and top with Daiya mozzarella shreds, spinach, fennel bulb, mushrooms, and spicy pistachio glaze
- Cook for 8 - 10 minutes until crust is browned
- Top with crumbled vegan feta and fennel fronds
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