Fennel & Onion Pizza with Fried Rosemary

Fennel & Onion Pizza

with Fried Rosemary

Group Created with Sketch. 50 min
Vegetarian i
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    3 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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The toppings for this flavorful pizza feature a classic Italian duo of fennel and onion—sautéed first to bring out their sweetness—for layers of dynamic flavor in every bite. A pan-fried rosemary garnish provides a final boost of aromatic flavor to the dish.

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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 fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve, peel, and thinly slice the onion. Cut off and discard any stems from the fennel; halve, core, and thinly slice the bulb. Combine in a bowl. Pick the rosemary leaves off the stems; keeping half the leaves whole, roughly chop the remaining leaves

Cook the sauce:
2 Cook the sauce:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the tomato sauce (carefully, as the liquid may splatter) and chopped rosemary leaves. Season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Transfer to a bowl; stir in the garlic paste. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared onion and fennel; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Assemble & bake the pizza:
4 Assemble & bake 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, spread the cooked sauce onto the prepared dough. Evenly top with the cooked vegetables and cheese (tearing into small pieces before adding). Drizzle with olive oil and season with salt and pepper. Bake the pizza, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. 

Fry the rosemary & serve your dish:
5 Fry the rosemary & serve your dish:

Meanwhile, wipe out the pan used to cook the vegetables. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the whole rosemary leaves. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and crispy. Transfer the fried rosemary to a paper towel-lined plate. Immediately season with salt. Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Serve the pizza topped with the fried rosemary. Enjoy! 

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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 fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve, peel, and thinly slice the onion. Cut off and discard any stems from the fennel; halve, core, and thinly slice the bulb. Combine in a bowl. Pick the rosemary leaves off the stems; keeping half the leaves whole, roughly chop the remaining leaves

2 Cook the sauce:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the tomato sauce (carefully, as the liquid may splatter) and chopped rosemary leaves. Season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Transfer to a bowl; stir in the garlic paste. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

Cook the sauce:
Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared onion and fennel; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Assemble & bake 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, spread the cooked sauce onto the prepared dough. Evenly top with the cooked vegetables and cheese (tearing into small pieces before adding). Drizzle with olive oil and season with salt and pepper. Bake the pizza, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. 

Assemble & bake the pizza:
Fry the rosemary & serve your dish:
5 Fry the rosemary & serve your dish:

Meanwhile, wipe out the pan used to cook the vegetables. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the whole rosemary leaves. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and crispy. Transfer the fried rosemary to a paper towel-lined plate. Immediately season with salt. Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Serve the pizza topped with the fried rosemary. Enjoy!