Fennel & Onion Pizza with Calabrian Chile Tomato Sauce

Fennel & Onion Pizza

with Calabrian Chile Tomato Sauce

50 MIN
3 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This flavorful pizza features a classic Italian combo of buttery green olives, melty mozzarella cheese, and sweet roasted red peppers. It’s all complete with a duo of fennel and onion—sautéed first to bring out their sweetness—for layers of aromatic flavor in every bite.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Fennel & Onion Pizza with Calabrian Chile Tomato Sauce
Title
time-saving
tips & techniques
Tomato Sauce
Pizza Dough
Fennel
Vidalia Onion
Fresh Mozzarella
Castelvetrano Olives
Parmesan Cheese
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fennel; cut off and discard any stems, then halve, core, and thinly slice the bulb. Halve, peel, and thinly slice the onion. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. In a bowl, combine the tomato sauce and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Cook the fennel & onion:
2 Cook the fennel & onion:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced fennel and onion; season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until browned and softened. Turn off the heat.

Assemble the pizza:
3 Assemble the pizza:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top the dough with the seasoned tomato sauce, cooked fennel and onion, chopped olives, and peppers and mozzarella (tearing both into small pieces before adding). Season with salt and pepper.

Bake the pizza & serve your dish:
4 Bake the pizza & serve your dish:

Bake the pizza, rotating the sheet pan halfway through, 18 to 20 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Garnish with the parmesan. Enjoy! 

Tips from Home Chefs

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Fennel & Onion Pizza

Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fennel; cut off and discard any stems, then halve, core, and thinly slice the bulb. Halve, peel, and thinly slice the onion. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. In a bowl, combine the tomato sauce and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

2 Cook the fennel & onion:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced fennel and onion; season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until browned and softened. Turn off the heat.

Cook the fennel & onion:
Assemble the pizza:
3 Assemble the pizza:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top the dough with the seasoned tomato sauce, cooked fennel and onion, chopped olives, and peppers and mozzarella (tearing both into small pieces before adding). Season with salt and pepper.

4 Bake the pizza & serve your dish:

Bake the pizza, rotating the sheet pan halfway through, 18 to 20 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Garnish with the parmesan. Enjoy! 

Bake the pizza & serve your dish:
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