Pizza with Caramelized Fennel, Onion, & Olives

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.