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Nutrition Facts
Serving Size 129 g
(Approx. 6 Servings)
Amount Per Serving
Calories 320 Calories From Fat 150
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 520 mg 22%
Total Carbohydrate 35 g 12%
Dietary Fiber 1 g 4%
Sugars 5 g
Protein 10 g
Vitamin A 6% Iron 10%
Vitamin C 4% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Pizza Bianca with Fennel & Garlic Confit
Prep Time
2 hours
Cook Time
10 minutes
Total Time
2 h 10 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 frozen raw pizza dough
1 fennel bulb, chopped thinly
1 cntr. whole peeled garlic cloves
2 cup(s) extra virgin olive oil
1 cup(s) ricotta cheese
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Instructions

1
Preheat grill to 350ºF. Thaw dough in refrigerator until soft and ready to grill.
2
Meanwhile, set a small saucepan on low heat, add fennel and garlic (20 to 25 cloves) and just enough olive oil to cover. Bring to a bare simmer, so as not to burn, and cook about 2 hours.
3
Once fennel and garlic are slightly browned and soft enough to spread (garlic should flatten easily with a spoon against the inside of the pan), remove from heat and set aside to cool.
4
Form pizza dough into 4 to 6 little pizzas about the size of your hand. Grill 2 to 4 minutes or until dough has grill marks and puffs up slightly, then flip and repeat on opposite side.
5
Apply a thin layer of ricotta cheese to each pizza then spread the fennel and garlic confit on top. Season with salt to taste and enjoy.

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