GRILLED TOMATO AND FENNEL PIZZA

1 bunch fennel, top trimmed off, fronds reserved
2 tablespoons olive oil
4 individual-size dough crusts, made from scratch (recipe follows), or refrigerated dough
1 1/3 cups drained ricotta cheese
2 large, ripe tomatoes, each cut into 6 thin slices
Salt and freshly ground pepper (to taste)

Prepare grill.

Brush fennel very lightly with some of the olive oil; grill 4-5 minutes, turning occasionally. Remove; slice thin; set aside.

Brush bottoms of crust rounds lightly with oil; place on grill 2-3 minutes, or until top bubbles slightly. While grilling, brush top lightly with olive oil.

Place crusts, grilled side up, on platter or baking sheet. Divide ricotta among crusts. Top each crust with 3 tomato slices, then fennel.

Return to grill; cook 5 minutes or until done. Garnish with fennel fronds.

Makes: 4 individual-size pizzas

QUICK-RISE PIZZA DOUGH
Yield: Crusts for 6 individual-size pizzas

3 cups flour
1 package quick-rising yeast
2 teaspoons salt
1/2 teaspoon sugar
1 cup water
2 to 4 tablespoons extra-virgin olive oil

Combine flour, yeast, salt and sugar in food processor fitted with dough blade. Process to mix.

Combine water and 2 tablespoons of the oil in small saucepan or microwave-safe container. Heat until instant-read thermometer reads 125-130 degrees F.

With food processor running, slowly pour in heated water mixture; process until dough forms into ball. Continue processing 1 minute or more to knead dough. Turn onto lightly floured surface, cover with plastic wrap and let rise 30 minutes.

Divide dough into 6 balls. On floured work surface, roll out each ball into circle about 6 inches in diameter and about 1/8-inch thick. Brush both sides with olive oil. Dough is ready to grill or bake.

Adapted from source: The Vegetarian Grill by Andrea Chesman