Grilled Garlic-Herb Pizzas with Fennel, Roasted Tomatoes and Asiago
Inspired by techniques from America's Test Kitchen.
Eight small garlic-herb pizzas cooked on the barbecue with a soft, sweet fennel and onion topping, roasted plum tomatoes and a sprinkle of grated Asiago.
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Method
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Equipment
- food processor with dough blade
- small frying pan
- large sauté pan
- roasting tin
- barbecue grill with a lid
- 2 large baking trays
- pastry brush
- tongs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 936 kcal |
| Protein | 20.4 g |
| Carbohydrate | 113 g |
| of which sugars | 15.8 g |
| of which free sugars | 1 g |
| Fat | 46.4 g |
| of which saturates | 7.6 g |
| Fibre | 11.6 g |
| Salt | 4.09 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Crust
- 90 ml extra-virgin olive oil, divided
- 3 garlic cloves, finely chopped
- ½ tsp dried herbes de Provence (or dried thyme)
- 1 tsp ground black pepper
- 295 ml water, divided
- 7 g dried active yeast
- 4 g caster sugar about 1 tsp
- 405 g strong white bread flour
- 40 g fine cornmeal
- 12 g fine sea salt or table salt about 2 tsp
Fennel topping
- 45 ml extra-virgin olive oil
- 1 very large onion, halved and thinly sliced about 550 g
- 1 medium fennel bulb, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 tsp dried thyme
- 1 tsp fennel seeds
- ¼ tsp dried chilli flakes
- 1.5 g fine sea salt or table salt about ¼ tsp
Roasted tomatoes
- 12 small plum tomatoes, halved lengthways
- 45 ml extra-virgin olive oil
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
To finish
- 30 g Asiago, finely grated
- 1
Herb Oil. Warm oil (30 ml) with chopped garlic (3 cloves), herbs (½ tsp herbes de Provence) and pepper (1 tsp) in a small pan over low about 5 min until soft, cool.
- 2
Activate Yeast. Sprinkle yeast (7 g) and sugar (1 tsp) over warm water (60 ml) and leave 5 min until it swells.
- 3
Make Dough. Pulse bread flour (405 g), cornmeal (40 g) and salt (2 tsp) in the processor, add cool water (235 ml) and herb oil to the yeast, pour into the running machine until a rough ball forms, rest 5 min, process about 35 s until smooth, knead briefly, put in an oiled bowl, cover and rise about 2 h until doubled.
- 4
Shape. Divide into 8, roll into balls, cover and rest 30 min, roll each to an 18 cm round and lay on floured trays.
- 5
Cook Fennel. Heat oil (45 ml) in a sauté pan over medium-high, cook onion (1 very large, 550 g sliced) and fennel (1 medium bulb, sliced) about 8 min until soft, add sliced garlic (4 cloves) for 2 min, then thyme (1 tsp), fennel seeds (1 tsp), chilli flakes (¼ tsp) and salt (¼ tsp).
- 6
Roast Tomatoes. Heat the oven to 190 °C, brush plum tomato halves (12 small) with oil (45 ml), season and roast 20-30 min until just tender.
- 7
Grill. Heat the barbecue to hot, brush the tops of 4 rounds with some of the remaining oil (60 ml) and salt, grill oiled side down, lid closed, 1-1.5 min until marked, popping any bubbles, brush the tops with oil, flip, spread with fennel mixture, add 3 tomato halves each, scatter Asiago (30 g grated), drizzle with oil, close the lid and grill 2-3 min until crisp underneath, repeat with remaining dough.
Storage
Best eaten straight away whilst the crust is still warm and crisp from the grill. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
