4 fennel bulbs, stalks removed, bulbs cut lengthwise, then into 1-inch thick wedges
1 large red onion, julienned
10 large Parmesan shavings
4 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Chef’s Note: If you do not own a pizza oven, this dish can be baked/roasted using your gas grill! To convert your gas grill into an oven, place Bull's 15" Pizza Stone in the center of the grill on top of the grill grates, turn the outside burners on for indirect heat and close your lid! Depending on temperature, it is important to do this step above to preheat the grill and adjust the dials as needed to get to your desired temperature.
Instructions
Preheat your Bull Pizza Oven to 400 degrees. Watch this video to refresh your memory.
In a large bowl, place the fennel wedges and julienned onion, coat with evoo and season with salt and pepper and gently toss.
In the Bull Square Non-Stick Pan or a half sheet pan, arrange the fennel wedges along with the onion and place into the pizza oven.
At 15 minutes, using your Bull PIzza Peel, rotate the pan.
Do this another two times, until the fennel has cooked a total of 45 minutes, or until the fennel wedges are cooked completely through, and caramelized on the edges. Depending on the heat, you may need to place foil over the top to avoid burning.
To plate, place onto a large platter and top with the parmesan shavings. Yum!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/thanksgiving-dinner-2017/