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Inverted Pizza with Fennel, Taleggio and Salami
For this inverted pizza, we employ a mixture of sharp shallots, spiced salami and anise-y fennel. Roasting the fennel brings out its sweetness, while turning its texture soft and jammy. Once the topping mixture is cooked, we cover it in store-bought pizza dough, then bake until crisp and golden brown. (So the dough is easy to stretch and shape, be sure it’s at room temperature.) After being inverted out of the baking sheet, the pizza is dotted with slices of creamy taleggio (or brie) cheese, which melts and fills the fennel crevices with buttery-tangy richness. The cheese handles more easily when chilled, so slice it straight from the refrigerator.
6
Servings
45 minutes
Ingredients
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2
medium fennel bulbs, trimmed, cored and sliced ¼ inch thick
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3
medium shallots, halved lengthwise and thinly sliced
Directions
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01Heat the oven to 450°F with a rack in the lowest position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, toss together the fennel, shallots, 2 tablespoons oil, honey, ½ teaspoon salt and 1 teaspoon pepper. Spread the mixture in an even layer on the prepared baking sheet, then evenly distribute the salami over it. Bake, without stirring, until the fennel begins to brown and soften, 15 to 20 minutes.
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