Fennel Salami Ricotta Pizza   Back to Recipes

Paired with Ecco Domani Pinot Grigio



Ingredients

Created by Sarah Sherman Samuel, this pizza pairs beautifully with our Pinot Grigio. After all: what’s a pizza party without a glass of wine?

Pizza Crust:

  • 1/2 teaspoon active dry yeast
  • 2 cups all-purpose flour
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pink Himalayan salt
  • 3 tablespoons olive oil, plus more for bowl

Topping:

  • 1 cup thinly sliced fennel bulb
  • 1 Roma tomato, sliced into rounds
  • Pinch of sugar
  • 1 tablespoon olive oil
  • Pink Himalayan salt to taste
  • 1/2 cup shredded mozzarella
  • 6 tablespoons part-skim ricotta
  • 1 teaspoon minced fresh garlic
  • 4 ounces thinly sliced Finocchiona salami (best shaved thin with a mandolin slicer)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon chili flakes 

Directions

For the crust: Sprinkle the yeast over 3/4 cup warm water in a bowl. In a stand mixer with the paddle attachment, add the flour, sugar and salt and, with the mixer running on low speed, drizzle in the olive oil. Mix through. Next, pour in the water and yeast and mix until just combined.

Transfer to a lightly floured surface and knead until smooth. Transfer to a bowl coated lightly in olive oil. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise in room temperature until doubled in volume (at least an hour).

For the topping: Arrange the sliced fennel bulb and sliced tomato on a sheet pan in a single layer. Drizzle with olive oil and sprinkle with a pinch of sugar, salt, and pepper. Roast at 425 degrees until the tomatoes are concentrated and beginning to caramelize. Turn fennel once while roasting and removed when browned. Turn the oven up to 500 degrees. Arrange the oven rack in the lowest position.

Roll out the pizza dough on a lightly floured surface as thinly as possible. Place on a large lightly floured pizza stone. Drizzle lightly with the olive oil and sprinkle lightly with salt. Sprinkle shredded mozzarella evenly over pizza. Add roasted fennel and tomatoes, salt, pepper, and chili flakes evenly over the pizza. Combine ricotta and garlic in a small bowl, then top pizza with teaspoons of ricotta mixture. Distribute shaved salami over the pizza crust. Bake at 500 degrees for 12 minutes or until golden brown. Cut into wedges and serve.