Roasted Veggie Pizza with Caramelized Onions and Fennel

This is another screw-up turned excellent new recipe. A few weeks ago our microwave died and we replaced it with a newfangled combo microwave and convection oven. Convection ovens are supposed to be great for roasting stuff. The circulate the hot air and cook evenly. Except mine, it turns out. I was making roasted root veggies (rutabaga, turnip, carrots, and beets with garlic cloves) for my standard dinner, but the convection oven took FOREVER to cook them, and then when I took them out half of them were burnt to a crisp. Luckily I had an extra side dish that night so our dinner was still good. I ended up picking out the non-burnt veggies and putting them in the fridge. They got a second life in this recipe I made up. I have been cooking vegetarian several days a week, and this is a hearty, filling dish with no meat.

2 cups roasted root veggies
1 boboli crust or fresh crust of your choice
1 large sweet onion, halved and sliced
2 fennel bulbs, sliced
1 tbsp butter
1 tbsp olive oil
balsamic vinegar
1 cup crumbled goat cheese

Melt butter with oil in a dutch oven and add fennel and onion. Cook over medium heat for 1/2 to 1 hour, stirring regularly until soft and caramelized. You can add a dash of sugar to aid the process. Season with a dash of salt and a sprinkle of balsamic vinegar.

Heat oven to 425. Drizzle crust with olive oil and spread. Spread evenly with onion and fennel mixture. Distribute roasted veggies, and then goat cheese. Bake for 12 minutes on an oven rack (or a pizza stone if you are using dough) or until slightly browned.

6 thoughts on “Roasted Veggie Pizza with Caramelized Onions and Fennel

  1. This is the first year in a while that I haven’t gotten a winter CSA and your blog makes me miss it! When you have extra fennel there’s an extraordinary pasta recipe in Deborah Madison’s Local Flavors book that I’d be happy to share if you don’t have it or can’t find it!

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