Potato-Fennel Pizza with Taleggio Recipe

Name: Potato-Fennel Pizza with Taleggio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium russet potatoes (about 1 pound), quartered; 1 clove garlic; 1/2 small bulb fennel, cored and thinly sliced, plus 2 tablespoons chopped fronds; Kosher salt; 1/3 cup extra-virgin olive oil; Freshly ground pepper; 1 prebaked pizza crust; 6 ounces taleggio cheese, rind removed, thinly sliced; 1/2 small fennel bulb, cored and thinly sliced; 1/2 cup grated parmesan cheese; 1 tablespoon extra-virgin olive oil; Kosher salt and freshly ground pepper

Servings: persons

2 medium russet potatoes (about 1 pound), quartered
1 clove garlic
1/2 small bulb fennel, cored and thinly sliced, plus 2 tablespoons chopped fronds
Kosher salt
1/3 cup extra-virgin olive oil
Freshly ground pepper
1 prebaked pizza crust
6 ounces taleggio cheese, rind removed, thinly sliced
1/2 small fennel bulb, cored and thinly sliced
1/2 cup grated parmesan cheese
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper

1
Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the potatoes: Combine the potatoes, garlic, sliced fennel and fennel fronds in a large pot of salted water.
2
Bring to a boil, then reduce the heat to medium; cook until the potatoes are very tender, about 15 minutes.
3
Drain and return to the pot.
4
Add the olive oil and mash until almost smooth.
5
Stir in 1 teaspoon salt and a few grinds of pepper; set aside.
6
Assemble the pizza: Keep the prebaked crust on the baking sheet.
7
Scatter the taleggio and potato mixture over the crust, spreading the potato mixture slightly.
8
Scatter the sliced fennel on top, sprinkle with the parmesan and drizzle with the olive oil.
9
Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes.
10
Remove from the oven and season with salt and pepper.
11
Photograph by David Malosh

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium russet potatoes (about 1 pound), quartered, 1 clove garlic, 1/2 small bulb fennel, cored and thinly sliced, plus 2 tablespoons chopped fronds, Kosher salt, and more.

Yes, Potato-Fennel Pizza with Taleggio falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Fennel Pizza with Taleggio

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