Randy Mayor; Missie Neville Crawford
Yield
6 servings (serving size: 1 wedge)

While the yeasty pizza dough rises, prepare the savory topping.

How to Make It

Step 1

To prepare dough, dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 3/4 cups flour and salt, and beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Step 2

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, dough has risen enough.) Punch dough down; knead 5 times, and let rest for 15 minutes. Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.

Step 3

To prepare the topping, heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the fennel and the next 5 ingredients (fennel through black pepper), and cook for 20 minutes or until golden, stirring frequently.

Step 4

Preheat oven to 450°.

Step 5

Spread sauce over crust, leaving a 1/2-inch border; sprinkle with fennel mixture, cheese, and olives. Bake at 450° for 18 minutes or until browned.

Ratings & Reviews

bjane1's Review

spazeticredhead
September 15, 2013
Fennel bulbs are abundant, fresh, and inexpensive right now so thought I would try this for our Friday night pizza. Loved it....very different flavors...the fennel and onions were so sweet. I garnished the pizza with chopped fennel fronds which made it very attractive. I agree with the other reviewer....just a small sprinkling of cheese is necessary. I wonder how it would taste without the red sauce....I might try it again without, or perhaps a white sauce.

rstarrlemaitre's Review

rstarrlemaitre
November 15, 2012
The topping is piled high, making this like a deep dish-style pizza. Fantastic flavor from the sweet caramelized fennel and salty olives - so much so, I think the mozzarella may be unnecessary, and I almost never say such a thing! The dough was a touch too floury; i'd use a lighter hand kneading next time.

spazeticredhead's Review

bjane1
August 26, 2011
N/A