Grilled Pizza With Lemon-Thyme Ricotta And Fennel Sauce

1. 1

   Combine ricotta with honey, lemon zest, 1 tbsp lemon juice, and chopped thyme.

2. 2

   Heat grill to high. Place fennel slices and 1/2 onion on grill. Do not slice the onion. Don't worry if you lose a few fennel slices through the grate. When they are browned, flip them. Tongs are easier than a spatula so that you can place them back on the grate without losing them.

3. 3

   Remove onion and fennel from grill and chop.

4. 4

   Combine diced apples. pine nuts, and chopped fennel and onion in a bowl or in a blender.

5. 5

   If using as a topping, splash on a little white wine vinegar squeeze half a lemon over mixture, grind on some black pepper, and toss. If making a sauce, puree, adding a little water.

6. 6

   Roll out pizza dough and oil both sides with olive oil. Place on grill and flip after 1-2 minutes.

7. 7

   Remove from grill and top with ricotta and fennel topping to taste. Place back on the grill for a minute or two if desired.

* Per serving · 4 servings · Values may vary.