Your Blue Apron Basket

Checkout Checkout
Continue Browsing
Loading...
Checkout Checkout
Continue Browsing
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

We ship wine to the following states:
or
We ship wine to the following states:

Fennel & Onion Pizza Fill 1 Created with Sketch.

with Calabrian Chile Tomato Sauce

  • Group Created with Sketch.
    Time
    50 min
  • icon_serves Created with Sketch.
    Servings
    3
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: