Pizza with Caramelized Fennel, Onion, & Olives
Very savory and sophisticated, especially for people who need some changes from ordinary pizza. Big hit.
Yield
6 servingsPrep
20 minCook
100 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dough | |||
| 1 ½ | teaspoons |
yeast, active dry
|
|
| ⅔ | cup |
water
warm, 100° to 110° |
|
| 2 | cups |
all-purpose flour
divided |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 2 | teaspoons |
cornmeal
yellow |
|
| For the topping | |||
| 1 | tablespoon |
olive oil
|
|
| 4 | cups |
fennel bulb
thinly sliced, about 4 small bulbs |
|
| 2 | cups |
onions
thinly sliced |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
black pepper
|
|
| Remaining ingredients | |||
| 1 | cup |
pasta sauce
bottled tomato-basil, such as Classico |
* |
| 1 | cup |
mozzarella cheese, non-fat
shredded, or reduced fat |
*
|
| ¼ | cup |
kalamata olives
coarsely chopped pitted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dough: | |||
| 7.5 | ml |
yeast, active dry
|
|
| 158 | ml |
water
warm, 100° to 110° |
|
| 473 | ml |
all-purpose flour
divided |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 1E+1 | ml |
cornmeal
yellow |
|
| For the topping: | |||
| 15 | ml |
olive oil
|
|
| 946 | ml |
fennel bulb
thinly sliced, about 4 small bulbs |
|
| 473 | ml |
onions
thinly sliced |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
oregano
dried |
|
| 1.3 | ml |
thyme
dried |
*
|
| 1.3 | ml |
black pepper
|
|
| Remaining ingredients: | |||
| 237 | ml |
pasta sauce
bottled tomato-basil, such as Classico |
* |
| 237 | ml |
mozzarella cheese, non-fat
shredded, or reduced fat |
*
|
| 59 | ml |
kalamata olives
coarsely chopped pitted |
*
|
Directions
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 ¾ 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).
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.
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.
Preheat oven to 450°.
Spread sauce over crust, leaving a ½-inch border; sprinkle with fennel mixture, cheese, and olives.
Bake at 450° for 18 minutes or until browned.
