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Pizza with Caramelized Fennel, Onion, & Olives

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Recipe

Very savory and sophisticated, especially for people who need some changes from ordinary pizza. Big hit.

 

Yield

6 servings

Prep

20 min

Cook

100 min

Ready

120 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
For the dough
1 ½ teaspoons yeast, active dry
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cup water
warm, 100° to 110°
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2 cups all-purpose flour
divided
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½ teaspoon salt
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1 x nonstick cooking spray
*
2 teaspoons cornmeal
yellow
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For the topping
1 tablespoon olive oil
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4 cups fennel bulb
thinly sliced, about 4 small bulbs
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2 cups onions
thinly sliced
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½ teaspoon salt
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¼ teaspoon oregano
dried
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¼ teaspoon thyme
dried
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¼ teaspoon black pepper
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Remaining ingredients
1 cup pasta sauce
bottled tomato-basil, such as Classico
*
1 cup mozzarella cheese, non-fat
shredded, or reduced fat
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¼ cup kalamata olives
coarsely chopped pitted
* Camera

Ingredients

Amount Measure Ingredient Features
For the dough:
7.5 ml yeast, active dry
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158 ml water
warm, 100° to 110°
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473 ml all-purpose flour
divided
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2.5 ml salt
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1 x nonstick cooking spray
*
1E+1 ml cornmeal
yellow
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For the topping:
15 ml olive oil
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946 ml fennel bulb
thinly sliced, about 4 small bulbs
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473 ml onions
thinly sliced
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2.5 ml salt
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1.3 ml oregano
dried
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1.3 ml thyme
dried
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1.3 ml black pepper
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Remaining ingredients:
237 ml pasta sauce
bottled tomato-basil, such as Classico
*
237 ml mozzarella cheese, non-fat
shredded, or reduced fat
* Camera
59 ml kalamata olives
coarsely chopped pitted
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 20811% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 427mg 18%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 16%
Sugars g
Protein 12g
Vitamin A 2% Vitamin C 16%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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