Keyword5 Ingredients or Less, Plant Based, Spring, Vegetables, Vegetarian
Servings
Prep Time
2people
10minutes
Cook Time
Total Time
45minutes
55 minutes
Servings
Prep Time
2people
10minutes
Cook Time
Total Time
45minutes
55 minutes
Degree of Difficulty
Moderately difficult
Ingredients
8-10minired skinned potatoes
1/2bulbfennelsliced into 1/2″ slices, fronds reserved
drizzle of oil for searing fennel
1/4cupwhite wine or chicken stockfor cooking fennel
kosher salt and freshly ground black pepper
1/2lemonzested and juiced
2tbspnolive oil
1wholeNaan bread
Instructions
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.
Garnish
Chop reserved fennel fronds and sprinkle on top of the finished pizza.
Drizzle with marinade from the postatoes, slice pizza and serve.