Fennel, Goat Cheese and Pesto Puff Pastry Pizza

I love, love, love my new Merrell Salada boots! These hiking boots are completely comfortable! To be fair, the longest hike I have done in them is a fifteen miler to this point (and in deep snow at that) but they made my feet happy the whole time.
I wore them las029t week hiking up San Gorgonio in the snow and wow, what a difference from my last boots! My last Merrell’s hurt me all the way from Whitney Portal Base camp to Trail Crest and back! That was a nearly twenty mile hike in pain the whole way! This years boot is way better!
Can’t wait to hike Mt Whitney in these babies in July!
After I do a five, ten or fifteen miler hike this puff pastry pizza tastes like an amazing cheesy and fennel covered reward!
It’s super quick to throw together after a long day on the mountain too!
 Fennel, Goat Cheese and Pesto Pizza on Puff Pastry
 

1/2 cup pesto
1 tab bacon grease
1/4 cup goat cheese
1 bulb fennel, sliced into bite size chunks

1/4 cup pine nuts
1/4 cup pancetta, cooked
2 tab parsley sliced
2 sheets puff pastry
1/3 cup Pecorino romano cheese
Defrost the puff pastry.
In the bacon day cook the fennel for five minutes, season with salt and set aside.
Toast the pine nuts in a clean sauce pan.
On the puff pastry spread a thin layer of pesto.  Add the goat cheese and Pecorino Romano to this. Add the pancetta, parsley and fennel.
Bake at 375 for 20 minutes. Top with parsley.

Comments

  1. Miz Helen

    What a great pizza, it looks awesome! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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