• CourseSides
  • CuisineAmerican
  • 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
  • 8-10mini red skinned potatoes
  • 1/2bulb fennelsliced into 1/2″ slices, fronds reserved
  • drizzle of oil for searing fennel
  • 1/4cup white wine or chicken stockfor cooking fennel
  • kosher salt and freshly ground black pepper
  • 1/2lemon zested and juiced
  • 2tbspn olive oil
  • 1whole Naan bread
  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.
  1. Chop reserved fennel fronds and sprinkle on top of the finished pizza.
  2. Drizzle with marinade from the postatoes, slice pizza and serve.