featured recipe
Grilled Sungold Tomato, Fennel and Leek Pizza
DATE: July 14, 2025
Sweet sun gold tomatoes, caramelized fennel, and creamy mozzarella come together on a smoky grilled crust—this pizza is peak summer flavor with a herby twist!
- Time: 45 minutes
- Serves: 6
Featured product
The Fennel Countdown
Fennel Citrus Blend
The Fennel Countdown Refill
Fennel Citrus Blend
- 2 tbsp Olive Oil
- 1 cup sun gold tomatoes
- 1 small fennel bulb, thinly sliced
- ½ cup leeks, thinly sliced
- ¼ cup red onion, thinly sliced
- 1 tsp sea salt
- 1 tbsp The Fennel Countdown Fennel Citrus Spice Blend
- 1 tbsp olive oil
- 1 cup arugula
- 1 ball fresh mozzarella, torn into chunks
- ¼ cup prepared pesto
- ¼ cup fresh basil leaves, torn
- 1 large ball prepared pizza dough (Gluten-Free, if preferred)
Directions
- Roast the vegetables: Preheat oven to 400˚F. Line a 9x13-inch baking sheet with parchment paper.
- In a medium bowl, toss the tomatoes, fennel, leeks, red onion, olive oil, sea salt, and The Fennel Countdown spice blend until evenly coated.Spread the mixture onto the prepared baking sheet and roast for 15–18 minutes, until tender and slightly caramelized. Let cool.
- Grill the pizza dough: Preheat grill to medium-high heat (about 450˚F). Dust a work surface with flour and roll or stretch the pizza dough into a 12–15 inch oval. Place the dough directly on the grill over direct heat. Grill for 2–3 minutes per side, until lightly charred but still soft in the center. Remove from grill.
- Assemble the pizza: Spread a thin layer of pesto over the grilled dough. Top with arugula, then evenly distribute the roasted vegetable mixture. Add torn mozzarella and fresh basil leaves. Finish with a pinch of sea salt and a few extra dashes of The Fennel Countdown spice blend.
- Serve and enjoy: Slice and serve immediately while the crust and vegetables are still warm!
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With Our Blends
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