Yield: 4 servings
|1 \N||Recipe Figs Pizza Dough; (see recipe)|
|2 tablespoons||Olive oil; plus|
|2 teaspoons||Olive oil|
|1 cup||Trimmed thinly-sliced fennel bulb|
|½ teaspoon||Lemon zest|
|\N \N||Coarse salt|
|\N \N||Freshly-ground black pepper|
|\N \N||Juice of 1 lemon|
|30 \N||Fresh basil leaves|
|8 slices||Fresh mozzarella; 1/2\" thick|
Place a pizza stone on a rack in the lower third of an oven. Heat oven to 500 degrees.
On a heavily floured surface, roll out half the dough into a 10-inch circle as thin as possible. Rub with 2 teaspoons olive oil. Using a pizza peel, transfer the dough to the pizza stone, and bake until the dough puffs and is slightly golden brown, about 2 minutes per side. Repeat the process with remaining dough.
Using a towel, remove the crust from the oven, and place on a cutting board. Top half the crust with fennel, zest, 2 teaspoons olive oil, salt and pepper, lemon juice, 10 basil leaves, and mozzarella. Sprinkle the capers, remaining 5 basil leaves, and 2 teaspoons olive oil over the mozzarella. Season with salt and pepper and a final squeeze on the lemon half. Fold the crust in half. Using the back of a heavy saute pan, press the panini together. Repeat process with remaining panini.
Return the panini to the oven, and bake until the filling is just warmed through. Transfer the panini from the oven to a cutting board, cut the panini in half on the bias, and cut into smaller pieces pieces. Serve immediately.
Serves 2 to 4.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 81 Calories (kcal); 9g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Todd English and Sally Sampson Converted by MM_Buster v2.0n.