INGREDIENTS

INSTRUCTIONS

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 into a 10-inch circle
as thin as possible. 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 on the lemon
half. 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 bias, and cut into smaller pieces pieces. Serve
immediately.
Serves 2 to 4.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 81 Calories (kcal); 9g Total Fat; (98% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; 13mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe by: Recipe from Todd English and Sally Sampson
Converted by MM_Buster v2.0n.

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