Fennel & Fontina Grilled Pizza

Name: Fennel & Fontina Grilled Pizza
Total time: 15 min
Ingredients: 1 pound whole-wheat pizza dough; 1 (14 ounce) can stewed tomatoes with basil, garlic & oregano, drained and mashed; 2 cups thinly sliced roasted fennel; 1 cup shredded fontina cheese; ¼ cup thinly sliced scallions

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Total: 15 minutes

Author : Breana Killeen

Ingredients

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1 pound whole-wheat pizza dough1 (14 ounce) can stewed tomatoes with basil, garlic & oregano, drained and mashed2 cups thinly sliced roasted fennel1 cup shredded fontina cheese¼ cup thinly sliced scallions

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Instructions

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Step 1

Preheat grill to medium-high.

Step 2

Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, tomatoes, fennel and fontina to the grill.

Step 3

Oil the grill rack. Transfer the crust to the grill. Close the lid and cook until puffed and lightly browned, 1 to 2 minutes. Using tongs, turn the crust over. Spread the crust with the tomatoes and top with the fennel and fontina. Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more.

Step 4

Return the pizza to the baking sheet. Top with scallions.