LSL {Foodie Friday} - Blackberry & Fennel Pizza

Happy Foodie Friday! Does any one else ever feel that the short weeks seem to last the longest? Maybe it was that extra day of sleeping in or BBQing that makes it hard to adjust back to the work week. Well, it also might have to do with the fact that for me, I was told by my doctor to go dairy free for a few weeks. I know! It IS terrible and IS really hard to do. (In case you we're curious.)

The reason being that I have had stomach issues practically my whole life but it's gotten worse in this last year, so I figured why not be a grown-up and figure out what's really happening in this tummy of mine. She must of read my confused face when she mentioned cutting out dairy, because she had to go on, and say "you know like cheese, milk, yogurt, etc..." I came back with an "oh yeah, no problem." She then proceeded to mention that frozen yogurt was off the list too. That's when shit became real. No frozen yogurt for how long? Do you know that there is dairy in what feels like everything? In granola bras. In some breads. In deli meat. Deli Meat! It's crazy how much dairy and milk derivatives there are in normal, supposed non-dairy items. So with a few miss starts this week (two days in total...shh) today is the first official day of dairy-free. And wouldn't you know it's pot-luck day here at school.

But because it's officially my first day off the sauce, I couldn't go without one last fight. I'm living vicariously this Foodie Friday and pizza's on the menu!

Blackberry Fennel Pizza

{via Food Matters Project}

Makes 2-4 servings

Ingredients:

For the crust:

2 1/2 cups all purpose flour

1/2 cup cornmeal

1/2 teaspoon instant yeast

1 teaspoon salt

2 tablespoons olive oil

For the topping:

1 1/2 cups fresh or frozen blackberries

1 small bulb fennel thinly sliced (reserve the fronds for garnish)

8 ounces fresh goat cheese, brie or gorgonzola

1/4 cup chopped hazelnuts

2 tablespoons fresh thyme

salt and pepper

1 -2 tablespoons honey

Directions

Combine the flour, cornmeal, yeast, and salt in a large bowl.  Stir in 1 1/2 cups water. The dough should be relatively sticky and wet.

Scrape down the sides of the bowl, cover, and put it in a warm spot. Let the dough sit for at least 6 or up to 12 hours.

When you’re ready to bake the pizza, heat the oven to 500 degrees. Divide the dough into half or quarters depending on the size you want your finished pizza to be. Working with one portion at a time, gather the four corners together and mold gently into a ball. Dust the balls lightly with flour and let rest for 1 hour.

Shape the dough into a round shape trying to get it as thin as possible without tearing it.  Lightly drizzle the dough with a teaspoon of olive oil and top with the blackberries, fennel and goat cheese. Sprinkle the thyme and hazelnuts over the top and bake until the crust is crispy and the cheese is melted 8 to 12 minutes. Sprinkle with the reserved fennel fronds and drizzle with honey.  Let stand for a few minutes before slicing and serve while still hot.

I know this is a little more of a complicated recipe, but to me the way that it sounds and looks in these pictures, make it worth the advance skill level. That's why Mom is only a phone call away, so she can help you with any 'how to make pizza dough' questions. Or she'll just tell you that you should just go to Tracer Joe's instead and buy some pizza dough there. (Thanks Momma J.)

Okay, just one more look at this delicious, fancy cheese filled pizza. Yum! Is anyone else's mouth watering?  

Bon Appetit and Happy Weekend!

xo, 

L