Fennel & Onion Pizza

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.

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.

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, 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!