Thursday, June 18, 2020

Fennel, Broccolini, and Red Onion Pizza @LucyBurdette

LUCY BURDETTE: My cooking has been a mixed bag over the last four months--some days I'm inspired to try amazing new things, and other days, I have no enthusiasm. However, being locked down has allowed me to sample some of my online shopping obsessions. For a couple of years, I've been reading about a Brooklyn NY cheese cave called Crown Finish Caves. I loved reading about their cheese, but they didn't ship and I couldn't imagine trekking to Brooklyn to buy cheese. The pandemic changed all that as their cheese selection came online. Of course you have order a lot for free delivery, but I managed...

Here's T-bone helping me check out the delivery. (That's only half of it.) So now, I was obligated to cook!

This recipe for fennel, broccoli, and red onion pizza features Crown Finish Cave's Bufarolo cheese. I left out the sausage, used the pizza crust recipe from The Joy of Cooking instead of concocting sourdough, and simplified the white sauce. We found it all delicious!


1 recipe pizza dough

White sauce

1 leek
4 cloves of garlic
1/3 cup heavy cream

Pizza topping

1 bunch broccolini
1 fennel bulb
1/2 red onion
8 oz washed Bufarolo cheese shredded (or other mozzarella type cheese if you can't put your hands on that)

Preheat the oven to 450. Oil a pizza pan. Roll out the dough and arrange it on the pan.

Clean and chop the leek and saute it a few minutes in a bit of olive oil. Add the chopped garlic. When the vegetables are soft, add the cream and simmer until it thickens. Spread this mixture on the prepared dough.

Sprinkle the cheese on top of the sauce.

Chop the broccolini, fennel and onion, and distribute these over the cheese.

Bake for 20 to 30 minutes until bubbly and beginning to brown.

Less than two months until the next book in the Key West food critic mystery series will arrive in bookstores everywhere! THE KEY LIME CRIME (August 11, 2020) is available for pre-order now!

You can order it at an independent bookstoreBarnes and Noble, Amazon, and anywhere books are sold!

Lucy Burdette writes the Key West food critic mystery series, featuring fiesty food critic Hayley Snow. Number 9, A DEADLY FEAST, is in stores and online everywhere. Number 8, DEATH ON THE MENU, will be out in paperback on July 28


  1. I am lucky to have two really good cheese shops within walking distance of home but I am still envious of your cheese delivery.

    I was a huge traditional pizza eater until I developed a severe tomato allergy 2 years ago. This pizza recipe is great since it uses a white sauce so I will try to make a modified version of it.

    1. Grace, a tomato allergy? That is so annoying! This white sauce pizza was delicious and I know you could change it up in lots of ways. Hope you enjoy it

    2. I have eaten some white pizzas which were good. I already make a vegetarian pizza with broccoli and red onions. The recipe is flexible enough to change the toppings for sure.

  2. A whole box of cheeses? How wonderful is that!
    I think T Bone is eyeing the box, not the cheese.
    Leeks, garlic, and heavy cream thicken enough to work as a white sauce? Interesting idea.

    1. I’m certain he was eyeing the box. He would eat cheese if I let him! The white sauce was very yummy, let me know if you try it Libby

  3. Replies
    1. It was very good! I’m not sure whether the sourdough would’ve made a huge difference, but you have to know your limits LOL

  4. Replies
    1. We did love it Daryl! And I suspect you have a no gluten crust up here sleeve…