Confit Fennel and Ricotta Pizza
5 minutes
Prep Time
30 minutes
Cook Time
16
Servings
Simple to prep, build and serve in a short time, while adding flair and a culinary edge to your restaurant’s pizza or flatbread range.
Ingredients
- 10 w oz. Fresh fennel, bulb only
- 8 w oz. Salted butter
- 12 Inch dough base, premade or fresh
- 6 oz Red Gold Plant-Based Protein Pasta Sauce Bolognese Pasta Sauce
- Batch Confit fennel
- 4 w oz. Sliced Red onion
- 16 fl oz Full Cream Ricotta
- Fennel fronds, lemon zest and red pepper flakes for garnish (optional)
Instructions
Step one
Finely slice the fennel bulb, reserving the fronds for garnish.
Step two
Melt the butter in a pan, add fennel and season.
Step three
Confit on a low heat for 15- 20 minutes until soft, sweet and slightly golden, the volume will reduce significantly during this time. Drain excess butter.
Step four
Spread Red Gold Plant Based Bolognese Pasta Sauce over the pizza base.
Step five
Spread confit fennel and sliced red onion over the sauce.
Step six
Bake for the appropriate amount of time for base chosen – dough should be golden and bubbly and sauce and onions slightly caramelized.
Step seven
Dollop ricotta over the pizza and garnish with fennel fronds, lemon zest and red pepper flakes, if desired.
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