Fennel, Goat Cheese, Sun-Dried Tomato, and Walnut Pizza
Pizza with fennel, goat cheese, sun‑dried tomatoes, and walnuts is a recipe featuring fresh ingredients from the pizza category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g quark
- 6 tbsp heavy cream (at least 30% fat)
- 6 tbsp oil
- Salt
- 600 g flour
- 2 tsp Baking powder
- 4 bulbs fennel
- 3 tbsp olive oil
- 100 g sun‑dried tomatoes (in oil)
- 4 Garlic cloves
- 300 g goat cheese
- 150 g chopped peeled walnut kernels
- 16 fresh sage leaves
- sage leaf (for garnish)
- oil (to drizzle over the sun‑dried tomatoes)
- black pepper (freshly ground)
Instructions
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1.
Whisk the quark with the cream, oil, and a pinch of salt. Add the flour and baking powder and knead into a smooth dough. Cover and refrigerate for about 30 minutes. Preheat the oven to 200°C (400°F).
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2.
Wash, trim, and slice the fennel lengthwise into 0.5 cm thick slices. Chop the fennel fronds finely and set aside. Sauté the fennel slices in hot olive oil until golden‑yellow on both sides. Slice the sun‑dried tomatoes thinly. Peel and slice the garlic cloves.
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3.
Knead the dough on a floured surface and divide into four 22 cm pizza bases. Press the edges slightly higher and place on two oiled baking trays. Prick each base several times with a fork. Crumble the goat cheese and alternate it with fennel on the bases.
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4.
Scatter walnut kernels, garlic slices, tomato strips, and sage leaf pieces over the fennel and drizzle with a little tomato oil. Bake in the preheated oven for about 30 minutes. Sprinkle freshly ground pepper and fennel fronds before serving immediately.
