Chef Todd English uses the signature pizza dough from his restaurant Figs to whip up this panini.
Martha Stewart Living Television
- 1 recipe <u>Figs Pizza Dough</u>
- 2 tablespoons plus 2 teaspoons olive oil
- 1 cup thinly sliced fennel bulb, trimmed
- 1/2 teaspoon lemon zest
- Coarse salt and freshly ground black pepper
- Juice of 1 lemon
- 30 fresh basil leaves
- 8 slices (1/2 inch thick) fresh mozzarella
- 2 teaspoons capers
- 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 as thinly as possible into a 10-inch circle. 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 of lemon. 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 diagonal, and cut into smaller pieces. Serve immediately.
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