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Inverted Pizza with Fennel, Taleggio and Salami

Inverted Pizza with Fennel, Taleggio and Salami

By Rose HattabaughOctober 17, 2023

  • Makes
    6 servings
  • Cook Time
    45 minutes
  • Rating

For this inverted pizza, we employ a mixture of sharp shallots, spiced salami and anise-y fennel. Roasting the fennel brings out its sweetness, while turning its texture soft and jammy. Once the topping mixture is cooked, we cover it in store-bought pizza dough, then bake until crisp and golden brown. (So the dough is easy to stretch and shape, be sure it’s at room temperature.) After being inverted out of the baking sheet, the pizza is dotted with slices of creamy taleggio (or brie) cheese, which melts and fills the fennel crevices with buttery-tangy richness. The cheese handles more easily when chilled, so slice it straight from the refrigerator.

Ingredients
  • 2

    medium fennel bulbs, trimmed, cored and sliced ¼ inch thick

  • 3

    medium shallots, halved lengthwise and thinly sliced

  • 3

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    tablespoon honey, plus more to serve

  • Kosher salt and ground black pepper

  • All-purpose flour, for dusting

  • 2

    ounces thinly sliced salami

  • 1½

    pounds store-bought refrigerated pizza dough, room temperature

  • 6

    ounces taleggio OR brie cheese, cut into ¼-inch slices

Step 1

Heat the oven to 450°F with a rack in the lowest position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, toss together the fennel, shallots, 2 tablespoons oil, honey, ½ teaspoon salt and 1 teaspoon pepper. Spread the mixture in an even layer on the prepared baking sheet, then evenly distribute the salami over it. Bake, without stirring, until the fennel begins to brown and soften, 15 to 20 minutes.

Step 2

Meanwhile, on a well-floured counter, use a rolling pin to roll the dough into a 12-by-16-inch rectangle (the same dimensions as the baking sheet); work from the center outward to help ensure the dough is even. If it is resistant or shrinks after rolling, wait 5 to 10 minutes before trying again; if it is very elastic, you may need to give it a few rests. It’s fine if the dough rectangle is slightly smaller than the baking sheet.

Step 3


When the fennel mixture is ready, remove the baking sheet from the oven; leave the oven on. Being careful not to touch the hot baking sheet, lay the dough over the fennel mixture, gently stretching and tucking in the edges as needed so the dough fills the baking sheet. Brush with the remaining 1 tablespoon oil, then use a fork to poke holes every 2 to 3 inches all the way through the dough. Bake until the surface is well browned, 17 to 20 minutes.

Step 4

Remove from the oven and immediately invert a wire rack onto the baking sheet. Using potholders or oven mitts, hold the baking sheet and rack together and carefully invert. Lift off the baking sheet, then slowly peel away the parchment. Using a spatula, scrape off any toppings that cling to the parchment and return them to the pizza. Evenly distribute the taleggio over the top and drizzle with additional honey and oil.

Step 5

Optional garnish: Minced fresh rosemary OR finely grated Parmesan cheese OR both