I decided to make L.'s favorite for dinner, pizza, but not your average pie.
At our house, we take any opportunity to try a healthier twist on the standard pizza, so when I saw this recipe in Working Mother Magazine, I knew we had to try it. Since it was a work night, even though it's not as healthy as our homemade whole wheat dough, I took a shortcut by buying pre-made dough from Wegmans.
At first I was skeptical ---- fennel and lemon zest on my pizza? As you can see from the look on my resident lemon zester's face, I wasn't the only skeptic in the house.
The pizza was delish! L. liked it too, minus the fennel, which wasn't really his thing, but it's the first time he has tried it, so my guess is he'll eat more of it next time. We invited a few friends over to try a bite and they approved as well.
I also used the tops of the fennel (since you only use the bulbs for the pizza) to make fennel-infused water for us to sip the next day. It was yummy with the juice from those lemons above! I just threw the fennel tops into a glass jug with filtered water and kept it in the fridge overnight, then squeezed in the lemon juice the next morning.
Try making the pizza at home and let me know what you think. Here's the link: Fennel & Argula Pizza Recipe
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