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Prep 20min
Total40min
Servings4
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Ingredients
1
fennel bulb
3
tablespoons extra-virgin olive oil, divided
1
(4 oz) package baby bella mushrooms
1
teaspoon fresh thyme leaves
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1
teaspoon fresh rosemary leaves
1/2
teaspoon lavendar blossoms
1
pinch coarse salt and freshly ground pepper
1
cup shredded mozzarella cheese
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Steps
1
Preheat oven to 400° F.
2
Slice off the fennel stems with the fronds. Then slice the tip of the root off. Take the knife and slice it down the middle of the bulb, and with a paring knife, slice out the core. Then thinly slice the fennel.
3
Toss the fennel slices with 1 tablespoon oil and pinch of salt and pepper. Roast for 8 to 10 minutes, until tender. Remove from oven.
4
In the meantime, rinse the mushrooms and slice them thinly. Heat the remaining oil in a large skillet over medium high. Add the mushrooms, the thyme leaves and a small pinch of salt and pepper. Sauté for two minutes, until slightly browned. Remove from heat.
5
On a large floured work surface, roll out the Pillsbury™ Thin Crust Pizza Crust. Using a small bowl, cut out 4 circles. Either save the remaining dough and roll out for another pizza, or freeze for later use.
6
Lightly brush each circle with a little olive oil. Then sprinkle with mozzarella cheese. Top with sautéed mushrooms and roasted fennel. Top with a little more cheese and bake about 10 minutes, or until the cheese is brown and bubbly.
7
Garnish with fresh rosemary and lavender blossoms. Serve immediately!
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No nutrition information available for this recipe
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