Mele e Finocchio (Apple-Fennel) Pizza : Foodwise

Name: Mele e Finocchio (Apple-Fennel) Pizza : Foodwise
Ingredients: ½ large fennel bulb (115 grams), cored and thinly sliced (about 15 pieces); 15 grams (1 tablespoon) extra virgin olive oil; 1/2 gram (1⁄8 teaspoon) freshly ground black pepper; ½ batch Pizza Bianca alla Romana, Version 2 (page 118 of The Sullivan Street Bakery Cookbook) or Version 1 (page 65), made through step 3; or pizza dough of your choice; 15 slices (200 grams) Brie cheese (or another bloomy rind cheese such as Tomales Farmstead Creamery Teleeka); 2 tart green apples (115 grams), cored and sliced (15 slices); 50 grams (2 heaping tablespoons) very finely chopped pancetta; 2 rosemary sprigs (15 needles); Fine sea salt to taste

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This recipe is from The Sullivan Street Bakery Cookbook (W.W. Norton, 2017) and was demonstrated for CUESA’s Market to Table program on December 2, 2017. The fe

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Ingredients

½ large fennel bulb (115 grams), cored and thinly sliced (about 15 pieces)
15 grams (1 tablespoon) extra virgin olive oil
1/2 gram (1⁄8 teaspoon) freshly ground black pepper
½ batch Pizza Bianca alla Romana, Version 2 (page 118 of The Sullivan Street Bakery Cookbook) or Version 1 (page 65), made through step 3; or pizza dough of your choice
15 slices (200 grams) Brie cheese (or another bloomy rind cheese such as Tomales Farmstead Creamery Teleeka)
2 tart green apples (115 grams), cored and sliced (15 slices)
50 grams (2 heaping tablespoons) very finely chopped pancetta
2 rosemary sprigs (15 needles)
Fine sea salt to taste