I thought that this potato and fennel pizza would make a really different and delicious side dish when served with roast chicken or grilled fish. I paired it with pan seared chicken thighs and it was outstanding.

Potato Fennel Pizza

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Course: Sides
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Degree of Difficulty : Moderately difficult
Servings: 2 people


  • 8-10 mini red skinned potatoes
  • 1/2 bulb fennel sliced into 1/2" slices, fronds reserved
  • drizzle of oil for searing fennel
  • 1/4 cup white wine or chicken stock for cooking fennel
  • kosher salt and freshly ground black pepper
  • 1/2 lemon zested and juiced
  • 2 tbsp olive oil
  • 1 whole Naan bread


  • Gather all ingredients before starting the recipe.
  • Place potatoes in a medium sauce pan, rinse under cold water, then add water to cover by about 2". Bring to a boil, reduce to a fast simmer and cook until the potatoes can be pierced with the tip of a knife, about 15 minutes.
  • Drain potatoes and let come to room temperature, then slice into 1/4" thick slices and transfer to a bowl.
  • Make a marinade with lemon juice, lemon zest, 2 tablespoons of oil and kosher salt and black pepper. Add the marinade to cooled potatoes and toss to combine. Set aside until ready to make pizza.
  • Drizzle olive oil in a medium skillet over medium high heat.
  • Add sliced fennel and season with kosher salt and black pepper. Do not crowd, and sear until the fennel is nicely charred, then turn and cook the second side, about 3-4 minutes per side.
  • Add 1/4 cup wine to skillet, reduce heat, cover the pan and sauté until the fennel becomes soft when pierced with a fork, about 5-6 minutes.

Assembly and Baking

  • Pre heat oven to 400°F.
  • Top naan with potato mixture, it's ok to overlap the potatoes. Reserve the marinade from the potatoes.
  • Top potatoes with braised fennel.
  • Bake for 15 minutes or until the crust is crisp.


  • Chop reserved fennel fronds and sprinkle on top of the finished pizza.
  • Drizzle with marinade from the postatoes, slice pizza and serve.

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