Recipes

Fennel, Onion, and Olive Pizza

Ready for a pizza heaven? Veg out with this palate-pleasing pie that's chock full of goodness. The combination of fennel, onion and olives makes a flavorful combination that is sure to be a hit with your family.
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Course Pasta Dough
Cuisine Continental
Servings 6 servings
Calories 1816.14 kcal

Ingredients
  

  • 1 1/2 teaspoon(s) dry yeast
  • 1 cup(s) warm water (100 to 110 degrees)
  • 2 cup(s) all-purpose flour, divided
  • 1/2 teaspoon(s) salt
  • 1 cooking spray
  • 33/50 tablespoon(s) yellow cornmeal
  • 1 tablespoon(s) olive oil
  • 4 cup(s) thinly sliced fennel bulb (about 4 small bulbs)
  • 2 cup(s) thinly sliced onion
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) dried oregano
  • 1/4 teaspoon(s) dried thyme
  • 1/4 teaspoon(s) black pepper
  • 1 cup(s) bottled tomato-basil pasta sauce
  • 1 cup(s) shredded part-skim mozzarella cheese
  • 1/4 cup(s) coarsely chopped and pitted Kalamata olives

Instructions
 

  • 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 tbsp 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 degrees), free from drafts, 45 minutes or until doubled in size.
  • (Press two fingers into the dough.
  • If an indentation remains, dough has levitated 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 degrees.
  • Spread sauce over crust, leaving a 1/2-inch border; sprinkle with fennel mixture, cheese, and olives and bake at 450 degrees for 18 minutes or until browned.
  • Serving size: 1 wedge.

Nutrition

Calories: 1816.14kcalCarbohydrates: 258.43gProtein: 69.36gFat: 62.24gSaturated Fat: 16.42gCholesterol: 60mgSodium: 4583.06mgFiber: 31.36gSugar: 33.26g
Keyword Tomato, Vegetables
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