More About This Recipe
I need you to stop whatever it is you're doing and make these pizzas. And then invite me over.
You know how you make something to eat and it's like yum, good, fine, fuel, la dee da? All that changes right now. And I mean right.now.buddy.ole.pal.ole.chap.ole.friend.
First of all, have you ever roasted fennel? I know it's an awkward looking vegetable, with the stem things and fronds and all, but try it! It's fennelicious. (Sorry)
Second of all, sautéed mushrooms with thyme. Hellllllllllo.
Third of all, pizza. The end.
Lez dew eet!
Grab some Pillsbury thin crust pizza dough, a fennel bulb, some mushrooms (I was going to use shiitake, but my store was out. waaaaaah.), some shredded mozzarella, a little fresh thyme, rosemary and lavender blossoms!
Okay, so the fennel bulb. First, just cut off the stems with the fronds on it. Then, slice the root end off. THEN, slice it down the middle, and cut out the little core parts. Like this.
Thinly slice the fennel and toss it with some extra-virgin olive oil, and a good pinch of salt and pepper. Aaaand roast-a-rooni.
Give yer shrooms a slice!
Then toss them in a skillet with the thyme and oil until they start to brown and you want to melt in your own tears.
Take the Pillsbury dough and roll it out. Using a bowl, cut out 4 mini circles. But not too mini because we love food. I mean, right?
Lightly brush each crust with a little oil.
Then top top top with cheese, mushrooms, fennel and more cheese. Mmmmm.
My heart. My eyes. My breathing. I can't see.
I'm telling you, that fresh rosemary and lavender blossoms just send this over the EDGE. Ugh!
I basically can't stop crying.
I'm not kidding. You better invite me over. For more musings, visit her blog Bev Cooks and her Tablespoon profile.