Pizza with Caramelized Fennel, Onion, and Olives

Sometimes, you just got to lessen the stingy smell and taste of certain ingredients to make it appealing to customers or guests. Just like those veggies that make you cry, specifically onions, using a chef's technique will make a dish look and taste ravishing. From My Recipes, we feature a Pizza with Caramelized fennel, onion and olives. 

Ingredients
Dough:
1 1/2 teaspoons dry yeast
2/3 cup warm water (100° to 110°)
2 cups all-purpose flour, divided $
1/2 teaspoon salt
Cooking spray $
2 teaspoons yellow cornmeal
Topping:
1 tablespoon olive oil $
4 cups thinly sliced fennel bulb (about 4 small bulbs)
2 cups thinly sliced onion $
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
Remaining ingredients:
1 cup bottled tomato-basil pasta sauce (such as Classico)
1 cup (4 ounces) shredded part-skim mozzarella cheese $
1/4 cup coarsely chopped pitted kalamata olives

Directions:
  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).
  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.
  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.
  4. Preheat oven to 450°.
  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.

Posted by Diane Araga, on June 22, 2013 at 8:00 AM