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Ingredients
- 5 cups all-purpose flour
- 1 1/2 cups hot water
- 1 tsp yeast
- 1/3 olive oil
- 1 tsp sea salt
- 1 fennel bulb, washed
- 2 garlic cloves, minced
- 2 tbsp Greek seasoning
- 4 oz Bleu cheese, crumbled
- 1 14.5 oz can petite diced tomatoes, drained
Directions
- Preheat oven to 500°.
- Mix the hot water with yeast; set aside.
- In a stand mixer on low, combine the salt and flour and slowly drizzle in the oil with the mixer on. Add the water/yeast mixture and continue mixing until a ball forms.
- Move to a bowl coated with olive oil, cover and refrigerate.
- Remove the stalks from the fennel and throw away, but keep the fronds (the cute thin little strands on the top). Slice the bulb as thin as you can.
- Drizzle some olive oil â I used about 3 swirls from my bottle â in a large saute pan over medium-high heat. Add the garlic, stir for a few seconds then add the fennel slices. Stir and combine with the olive oil, and reduce heat to medium. Saute until caramelized, about 10 minutes. Remove from heat.
- Generously coat a pizza size stone with olive oil. You could also use a baking sheet; Iâve done that before and it works just a well. I like using my stone because itâs nice and seasoned.
- Take the dough out of the fridge and half. Save the rest of it for later; youâll be making this again.
- Spread it out thin, covering your stone or baking sheet. Drizzle with olive oil and then sprinkle the Greek seasoning evenly.
- Next, layer the tomatoes, fennel bulb and bleu cheese.
- Bake for 15-20 minutes, until the cheese is starting to brown a little.
- Slice into squares, and top with some of the fronds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 435g | |
| Recipe makes 4 servings | |
| Calories 790 | |
| Calories from Fat 87 | 11% |
| Total Fat 9.98g | 12% |
| Saturated Fat 5.62g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 1007mg | 42% |
| Potassium 455mg | 13% |
| Total Carbs 128.28g | 34% |
| Dietary Fiber 6.0g | 20% |
| Sugars 0.64g | 0% |
| Protein 23.49g | 38% |
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