Tradition would have you crush the fennel seeds with a mortar and pestle to release their licorice flavor, but a meat mallet or rolling pin will work just as well. Place the seeds in a small zip-top plastic bag. Wrap the plastic bag in a thin kitchen towel, and pound until the seeds are crushed. When cut into 8 slices, this cheesy pizza becomes a vegetarian entrée.
1. Preheat oven to 450°.
2. Combine first 5 ingredients in a medium bowl; stir until well blended. Spread cheese mixture evenly over crust, leaving a 1/2-inch border. Top with tomatoes, Parmesan cheese, and 1/4 teaspoon pepper. Place on a baking sheet, and bake at 450° for 8 to 10 minutes or until browned and bubbly. Cut into 12 wedges.