Tarragon Pizza Bianca

Tasty! When we do it again, I am sauteing at least the shallots first. Also could do without the fennel. MUST add salt. We also sprinkled on garlic and parmesan

• Anonymous

• Washington, DC

• 7/19/2009

I added thinly sliced roma tomatos and fresh basil. Perhaps the best pizza we've ever eaten. Astonishingly delicious!

• Anonymous

• Tucson, AZ

• 6/23/2009

I read reviews about people roasting the vegies first and I was considering it. Then I read a recipe for fennel salad that suggested using a mandoline to get the fennel very thinly sliced. Ah-ha I said. That is what I will do for the pizza. Perfect! The vegies where cooked through but still light and fresh. Very yummy pizza. Will make again.

• Anonymous

• Union City, NJ

• 3/2/2009

我需要使用西葫芦和茴香,来一个cross this. I modified it by using whatever was left in the fridge (turnips/greens) and followed the advice of roasting in oven 40 min prior to putting on pizza. I used asiago/parmesan cheese in place of mozz- then basil/feta cheese to top it off. Had whole wheat pizza crust in freezer- perfect taste combo.

• ealistello

• Grand Rapids MI

• 7/29/2008

This is an amazing recipe with a few simple tweeks. I don't like fennel, so I left that off. I added a little sprinkle of crumbled gorgonzola, with Fresh mozzarella. It makes a big difference. Also Fresh tarragon is an imperative it gives the pizza an unexpected depth that is ohhhh so amazing.

• lisakatherine

• Austin, TX

• 5/4/2008

I made this pizza last night with the following changes based on previous reviews: I used a pizza crust from my local grocery store (Wegmans), roasted the fennel, zucchini and shallots for 40 minutes (did not use the yellow squash), used fresh mozzarella which I thinly sliced, deleted the brie and threw a few sun-dried tomatoes on top. DELICIOUS!!

• whygal

• Syracuse, NY

• 1/6/2007

Yummy and easy! I made one large pizza. The flavor is wonderful. Can't wait to eat the left-overs for lunch.

• sarahindy

• Indy

• 5/1/2006

This is a very good spring recipe when tarragon is in season, the fresh spice being much preferred to its dry equivalent. As usual, I made this first by the book (although with a homemade pizza dough), and then a second time with some modification. Concerning the cheeses,I recommend fresh mozzarella (di bufala), which imparts a wonderful flavor. I used a triple-cream brie in both instances, although certainly one could diversify considerably. Regarding the brie, its best to first place it in the fridge to cool as warm brie can be difficult to cut into pieces. Concerning the cooking instructions, this may be due to using a homemade pizza dough, but I highly recommend baking the crust for several minutes (with the thin layer of olive oil)prior to adding the ingredients. I also first roasted the vegetables with olive oil, which I preferred to the original recipe. If one enjoys their vegetables on the crunchy/crisp side, then make no modification from the original. Enjoy!

• phabel

• IL

• 4/18/2005

We really enjoyed the recipe. I don't like fennel so I left it off, also used blue brie (Saga) for additional flavor!

• gregkeats

• Potomac

• 10/16/2004

TO THE COOK IN VENICE CA: Note the Title, PIZZA BIANCA.. White Pizza.. SAUCELESS pizza. The pizza wasnt missing depth from the lack of sauce.. it was MENT to be that way.. the lack of depth in my opinion comes from the choice in the cheese

• Anonymous

• 9/22/2004

Turns out fennel is pretty inspired as a pizza topping. I used robiola instead of brie and that was delicious. The recipe doesn't mention seasoning but you definitely will need to. I also smeared a teaspoon or 2 of imported tomato paste on the crust, which added some needed depth to the flavor.

• Venice, CA

• 6/16/2004

Made this with my own pizza dough and feta instead of brie, turned out fine.

• Anonymous

• Columbia, MD

• 5/9/2004

For what it's worth, Trader Joe's has a very passable refrigerated pizza dough (both white and whole wheat, although the white is a bit more tender). If you have a bread machine, though, it's hardly worth buying dough.

• Anonymous

• Phoenix, AZ

• 4/30/2004

Although "making your own pizza dough (if done properly, starting the night before to let flavors develop) is a bit of a chore," as a previous reviewer said, making your own pizza dough on the quick is quite easy. I normally make a very simple flour, water, salt and olive oil dough (from the Wms-Sonoma pizza cookbook, but there are plenty of similar recipes). I knead it and use it immediately on a pizza stone, without even letting it rise - the disadvantage to that is that I believe it puffs a bit more than it would if it had risen and been knocked down, but I don't find that a problem so long as I don't load the dough up too heavily. It's definitely better than dough from cans, anyway.

• Anonymous

• New York, NY

• 4/30/2004

when I am too busy to make pizza dough by myself, I use the no-pocket pita bread from Costco. It gives quite decent result. Of course, it is not as good as home made dough but provides a quick and easy way out.

• Anonymous

• Richmond, VA

• 4/29/2004