Fennel, Onion and Olive Pizza; Asparagus with Orange Dressing and Toasted Hazelnuts

by Jennifer

Saute the fennel and onion first, then set aside, wash out the pan, and use it to cook the asparagus.  While the fennel and onion are cooking, roll out the dough, chop the olives and hazelnuts, and whisk the dressing.  The asparagus can be served warm or at room temperature.  Serves 4.

Fennel, Onion and Olive Pizza – adapted from Cooking Light

  • about 1 lb. pizza dough (I used the grilled pizza dough recipe;  remember you can make it up to 2 days in advance)
  • 2 TBS olive oil
  • 2 medium bulbs fennel, cores removed and thinly sliced
  • 1 large onion, thinly sliced
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • salt and freshly ground black pepper to taste
  • 3/4 cup bottled pizza sauce or marinara sauce
  • generous 2 cups shredded mozzarella cheese
  • 1/2 cup chopped pitted Kalamata olives
  • cornmeal for pizza paddle

In a large skillet over medium heat, heat the oil, then add the fennel through pepper and cook, stirring frequently,

until browned and tender, about 15 minutes.  Prepare grill.

Roll out dough to a (roughly) 14” circle;  transfer it to a cornmeal-dusted pizza paddle (or rimless baking sheet).

Slide dough onto grill and grill for about 3 minutes, or

until distinct grill marks appear on the bottom and the top is all puffed.  Slide the crust back onto the paddle and turn it over so the grilled side is up.

Spread the sauce over the crust, leaving about an inch border all around.

Spread the fennel-onion mixture over the sauce.

Sprinkle the cheese over the mixture,

then scatter the olives.

Return to the grill for another 3 – 4 minutes, until the cheese is melted and there are grill marks on the bottom.

Asparagus with Orange Dressing and Toasted Hazelnuts – adapted from Gourmet magazine

  • 1 1/2 lb. asparagus, trimmed
  • 1/4 cup chopped toasted hazelnuts
  • 1 tsp freshly grated orange zest
  • juice from 1/2 orange
  • juice from 1/2 lemon
  • 2 TBS extra-virgin olive oil
  • salt and freshly ground black pepper to taste

Cook the asparagus in a wide saucepan of boiling, salted water for 4 minutes, or until crisp-tender.  Drain asparagus and arrange on a platter.

While the asparagus is cooking, whisk together the zest through pepper.  Drizzle dressing over asparagus, then sprinkle with the hazelnuts.

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