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.

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  • Course Sides
  • Cuisine American
  • Keyword 5 Ingredients or Less, Plant Based, Spring, Vegetables, Vegetarian
Servings Prep Time Cook Time
2 people 10 minutes 45 minutes
Passive Time Total Time
none 55 minutes
Servings Prep Time Cook Time
2 people 10 minutes 45 minutes
Passive Time Total Time
none 55 minutes
Degree of Difficulty
Moderately difficult
Ingredients
  • 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 tbspn olive oil
  • 1 whole Naan bread
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting the recipe.
  2. 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.
  3. Drain potatoes and let come to room temperature, then slice into 1/4" thick slices and transfer to a bowl.
  4. 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.
  5. Drizzle olive oil in a medium skillet over medium high heat.
  6. 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.
  7. 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
  1. Pre heat oven to 400°F.
  2. Top naan with potato mixture, it's ok to overlap the potatoes. Reserve the marinade from the potatoes.
  3. Top potatoes with braised fennel.
  4. Bake for 15 minutes or until the crust is crisp.
Garnish
  1. Chop reserved fennel fronds and sprinkle on top of the finished pizza.
  2. Drizzle with marinade from the postatoes, slice pizza and serve.

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