Name: Hot Soppressata Pizza with Fennel and Poblano
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/2 medium bulb fennel; 1 ball pizza dough; extra-virgin olive oil; salt and freshly ground black pepper; 1 medium poblano chile; 4 ounces hot soppressata; 1 tablespoon chopped fresh fennel fronds; 1/2 cup finely grated Pecorino Romano cheese; 1/4 cup heavy cream

Pizza

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This hot soppressata pizza features the unlikely pairing of fennel and poblano chile, plus Pecorino Romano cheese and a drizzle of heavy cream to temper the heat.

Wheat

Milk

Fresh Vegetables

gram

fresh fennel

Refrigerated Doughs

pizza dough

Oils

milliliter

extra virgin olive oil

Seasonings

Salt & Pepper

poblano pepper

Lunch Meat

hot soppressata

Cheese

pecorino cheese

Creams & Creamers

heavy cream

Trans fatty acids

Lactose

Carbohydrates

Cholesterol

Vitamin C

Vitamins

Vitamin K

Iodine

Minerals

Calories from Fat

Calories

Saturated Fat

Sodium

Protein

Calcium

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Dietary Folate Equivalents

Choline

Vitamin B6

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Lutein+zeaxanthin

Beta-cryptoxanthin

Alpha-carotene

Vitamin A

Beta-carotene

Copper

Zinc

Potassium

Phosphorus

Magnesium

Iron

Dietary Fiber

Sugar

Water

Pantothenic acid (B5)

Manganese

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Hot Soppressata Pizza with Fennel and Poblano

Produce

Baking Goods

Meat & Seafood

Dairy

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