By Sharon123 on July 13, 2004
Photo by Chef floWer
Photo by Chef floWer
"A great way to use veggies fresh from the garden! With fennel basil, and fontina cheese, this is a taste treat!"
Serving Size: 1 (1797 g)
Servings Per Recipe: 1
"Though I didn't use the onions, I'm giving this 5 stars for the flavor. I did use onion & garlic powder however when I sautéed the zucchini. I also used Roma tomatoes to cut back on the water content. It was a nice change to meat pizzas. Thanks for posting."
"I have now made this recipe multiple times. It has come out best when we really squeeze out as much of the juice as possible, by hand. We've been using 1 tsp of whole fennel seeds, instead of ground, and have occasionally topped it with pepperoni. Last night we added some ricotta cheese. Delicious!"
"Very tasty pizza! I don't care for onions so left them out, otherwise made as directed. I used a Boboli whole wheat thin crust and just a small amount of cheese. Thanks for sharing your recipe!"
"I was a little hesitant about this, being my first homemade pizza, but I shouldn't have worried at all because this was delicious! Being a vegetarian it is often difficult to spice boring food up with the lack of meat, but I really loved this. Served this for a family dinner and the food critic aunt absolutely adored it! The only reason I didn't give it five stars is because I thought it needed just a little something extra in terms of sauce. Will definitely be making this again and experimenting with different sauces."
"My family LOVES this recipe!! If I were making just for the kids and me, I wouldn't have to change even a thing, but hubby is a meat guy, so I just added a little cooked chicken to the top and he raved too!"
"Delicious! The next time I make it, I will probably only use 1 1/2 teaspoons of salt. Also, I made it with mozzarella cheese instead of Fontina and it was still incredibly tasty!"
"Oh. My. God. This is the most delicious pizza I have ever tasted. The seasonings were perfectly blended together...honestly, I'd be perfectly happy eating the veggie mixture and skipping the crust and cheese, it's just that good. The pizza was filling, yet I didn't feel weighed down by eating it (which allowed me to eat an extra slice)! My DH, who hates vegetables, told me I have to make this again! I used only 1 cup of fontina and 1.5 tsp. of salt. I can't wait to make this for company!"
"This was awesome! My kids loved it too! I added some red peppers and some romano cheese, and baked it in a pampered chef stone baker- it was delicious!!"
"This looks really yummy! I added it to my cookbook and will try this week after my grocery trip. My only fear is the fennel...I have a hard time with that flavor but i am adventurous. I will post an update after I try this....and assume I will move the 4 to a 5 star :)"
"Very good. I did add a little parmesan, just a bit on the top. Otherwise, very tasty. I do make a lot of vegetable pizzas. I think they are a nice change."
"So fresh, so good, so healthy. The only change I made was to leave out the salt (have to watch the salt intake) and the fennel (did not have on hand). This is a must try for anyone who loves pizza and is trying to eat healthy. This will definitely be made again and again. Thanks so much for the yummy post."
"WOW. I didn't have fennel so i omitted it. Also i used mozzarella instead of Fontina. Even my toddler ate it - great way to eat veggies! It was delicious! I used "super fast low fat pizza crust" recipe #80617. Great combo. Also I assembled it all before bed and then baked it for lunch the next day - it wasn't soggy or anything, just perfect. It made a yummy and quick lunch. THANK YOU!"
"Delicious. I didn't follow the proportions exactly and I only had whole fennel seed. I put the fennel seed in the oil first before the onions and let it crackle a bit before sauteeing the onions and garlic. I didn't have enough basil but I think it would have been even more delicious if I had. My husband loved it."
"This was great, such a nice healthy alternative to regular pizza. It had a great flavor, I was pleasantly surprised at how good it was. Will definitely make this one again."
"I used 1/2 Recipe #187380 for the pizza dough making 1 pie. Cut back on the onions to 1 cup and the zucchini to 1 cup as well. Used 1 tomato. replaced the basil with parsley because that is what I had. I know basil would be the better choice, at least for me. The fennel was very interesting. I did enjoy it! Also used 1 cup of Fontina cheese. And kept the garlic at 3 cloves. Bake in a preheated 425 degree oven for 15-20 minutes. Thank You!"
"Yummo!!! I followed the recipe as written but I couldn't find Fontina Cheese in my region so I substituted for a Dutch Gouda. Other then this slight substitute I followed the recipe as written. For those who don't know what Fontina is (like I didn't) it's a mild cheese but and a good melter. Substitutes: Gruyere, Emmental, Beaufort, Edam, Gouda, Bel Paese, Appenzell, Provolone or Rablochon. Thank you Sharon123"
"I was only cooking from my garden so had less tomatoes,alsi skipped the fennel and uased just mozz. but it sure was good!!"
"This was soooo good. Hard to beat fresh vegetables and fontina. I'm not fond of fennel so I subbed oregano but otherwise followed the recipe ingredients. I did, however change the quantity a bit. Three cups each of zucchini and tomatoes seemed like plenty for my 14"-15" crust. Thank you, Sharon 123, for a very satisfying meal."