I've recently just tried fennel for the first time (I know, I'm behind, but it always made me a little nervous because I don't like anise and that's what I heard it tasted like) ... but it's good! The anise flavor is very mild and I'm not sure I would even say it tastes like anise. The smell of anise is definitely stronger than the taste. It's even more mild once cooked and blended in well with the brussels sprouts and feta on this pizza.
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| brussels sprout and fennel pizza |
Ingredients
whole wheat pizza crust - I used 1/3 of the dough in the recipe found here
1 generous cup each of thinly shaved brussels sprouts and fennel - sliced with a mandolin
feta cheese
2 cloves minced garlic
olive oil
pine nuts
salt & freshly ground black pepper
Instructions
Roll out dough into a thin crust. Bake the pizza crust at 400 or 450 for about 10 minutes, or until starting to turn golden brown. Spread garlic & a generous drizzle of olive oil over the crust. Sprinkle with feta, fennel, brussels sprouts, and a little salt & pepper. If it seems like there is too much fennel and brussels sprouts, that's good because they wilt down when baked. Bake for another 10 minutes, or until crust is crispy. Top with a handful of pine nuts before serving, if desired. This pizza is also good with a little drizzle of balsamic vinegar after it's baked.
