Preheat oven to 450°. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Sprinkle flour over the dough. This sounds and looks delicious. Place dough in a large bowl coated with cooking spray, turning to coat top. YUM! Repeat with remaining pizzas. I have never cooked with fennel, but this pizza is motivating me to want to try. Punch dough down; knead 5 times, and let rest for 15 minutes. For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube! Coat a large bowl with nonstick cooking spray, remove dough from packaging, and place inside. While the yeasty pizza dough rises, prepare the savory topping. I try to rotate through a few different types of pizzas to mix things up. I’m sure I’ll love this pizza! Everybody understands the stuggle of getting dinner on the table after a long day. Let rest for 3 to 5 minutes before slicing and serving. I’ve recently started attempting my own homemade pizzas but I have been having issues with the bottom of the crust burning. I love caramelized onions. Just because its combination of savory ingredients happen to all fall within the same color spectrum is not its fault. Bake at 450° for 18 minutes or until browned. I look forward to giving this one a try :). 1 large onion, thinly sliced It's important that your oven is nice and warm before putting your pizza in there. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Bake (two at a time) until the bottoms are lightly golden and … Sprinkle about half of the grated gouda & cheddar, then scatter onion rings and three slices of bacon, crumbled. The pale yellow fennel. To prepare dough, dissolve yeast in warm water in a large bowl, and let stand 5 minutes. is part of the Allrecipes Food Group. I have a new found love for fennel. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. Remove dough from the bowl and place on your work surface. Love the combination of ingredients! (Don't skip this preheating step. Refrigerate overnight (or up to 3 days). Cook, stirring frequently for 5 minutes. Crimp edges of dough with fingers to form a rim. Alas, it is no longer on the menu, so I took it upon myself to recreate it at home. Season with salt, pepper and a squeeze of lemon. Privacy Policy. subscribe to receive new posts via email: Subscribe to the RSS Feed: Bloglovin' Pizza with Caramelized Fennel, Onion, and Olives. Heat the olive oil (1/4 to 1/2 cup … Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Add the fennel and the next 5 ingredients (fennel through black pepper), and cook for 20 minutes or until golden, stirring frequently. Heat the oven as hot as possible, 500 to 550 degrees F. If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan. Spread sauce over crust, leaving a 1/2-inch border; sprinkle with fennel mixture, cheese, and olives. Remove from heat, and season with salt. 2 tablespoons olive oil This looks great! Ugly or not, who cares? Bake (two at a time) until the bottoms are lightly golden and the cheese is bubbly and just barely browned. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. It sounds great to me! Sprinkle with Italian seasoning. Spread the caramelized fennel evenly over the crust. And caramelized fennel is such a great idea for a topping! It is a prefect combination of all things white. Bake at … Add the onion and fennel. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If City House has anything like this pizza, I’d better go there! It is, in my humble opinion, the best pizza crust recipe ever! Almost every entry is starred in my reader! I enjoy fennel but don’t have many ways to cook it. Heat oven to 450 degrees. Offers may be subject to change without notice. Very yummy! Preheat the oven to 420°, and place the rack in the lowest setting of the oven. Add 1 3/4 cups flour and salt, and beat with a mixer at medium speed until smooth. Roll dough into a 12-inch circle on a floured surface. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce, and continue to stretch/toss until the dough is approximately 7″ across and uniformly thin. This pizza may be an ugly duckling, but it looks AWESOME! © Copyright 2020 Meredith Corporation. My tastebuds as well. Transfer the dough balls to the prepared dish, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag or cover with plastic wrap. The finished dough will be springy, elastic, and sticky, not just tacky. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. I garnished the pizza with chopped fennel fronds which made it very attractive. Using a rolling pin or your hands, shape dough into a 12" circle. I think it’s a pretty pizza, Lindsay! The dough was a touch too floury; i'd use a lighter hand kneading next time. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Using your hands, place dough, oiled side down, directly over heat source. Oh, I just had pizza yesterday, but will try at home soon. Gently slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. this link is to an external site that may or may not meet accessibility guidelines. Then flip and cook for another 2 minutes. Turn dough out onto a floured surface. 3. Gently slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. 7/8 cup (7 ounces) water, ice cold (40°F) (More about us...), ©2007-2020 All Rights Reserved. I’ve got everything in my house to make this, I think it’s going to have to happen…soon! This would be a great one! Your email address will not be published. Crust: My boyfriend is a huge pizza fan, but I must admit that I get bored with the same old pizza week after week. (Press two fingers into the dough. eval(ez_write_tag([[580,400],'mensjournal_com-under_second_paragraph','ezslot_5',167,'0','0'])); This looks so good, I’m going to give it a try and hopefully add it to the rotation. What a fantastic combination. Assemble & cook pizza. what a terrific combo using fennel with caramelized onions. Spread with caramelized fennel and onion mixture. Saute the fennel for 2 minutes on one side. Spread with grated mozzarella, and top with onion and fennel mixture. Make the pizzas one at a time. I just found your blog…love it, and your photos are gorgeous! If an indentation remains, dough has risen enough.) I am so trying this this weekend! 1/2 teaspoon instant yeast On a lightly floured work surface, gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Men’s Journal has affiliate partnerships so we may receive compensation for some links to products and services. Email me if post author replies to my comment. Set aside. Info. OMG! Keep the pizza on the parchment, and either transfer it to the oven directly onto a pizza stone or set it on an inverted cookie sheet before placing in the oven. Love & Olive Oil® is a registered trademark of Purr Design, LLC. Add the fennel and the next 5 ingredients (fennel through black pepper), and cook for 20 minutes or until golden, stirring frequently. Transfer the dough to floured work surface. I wonder how it would taste without the red sauce....I might try it again without, or perhaps a white sauce. Season with salt and pepper. Make Caramelized Fennel and Onions. The golden crust. 4 cups thinly sliced fennel bulb (about 4 small bulbs), 1 cup bottled tomato-basil pasta sauce (such as Classico), 1 cup (4 ounces) shredded part-skim mozzarella cheese, ¼ cup coarsely chopped pitted kalamata olives, Back to Pizza with Caramelized Fennel, Onion, and Olives. And let’s face it, any crust with that burnished gold around the edge promises such great flavor that it’s beautiful to anyone who loves food! Lightly brush with olive oil, and poke it a few times with a fork so it doesn’t bubble.