Pizza with Caramelized Fennel, Onion, and Olives

Tasty and sophisticated enough for anyone needing a change from ordinary pizza, this pizza is an excellent vegetarian option. Caramelizing the onions and fennel enhances the flavor of both and adds a slight sweetness that pairs well with the salty olives and creamy cheese. While the yeasty pizza dough rises, prepare the savory topping.

Yield:

6 servings (serving size: 1 wedge)

Ingredients

1. For the dough:
2. ================
3. 1 1/2 teaspoons dry yeast
4. 2/3 cup warm water (100° to 110°)
5. 2 cups all-purpose flour, divided
6. 1/2 teaspoon salt
7. 2 teaspoons yellow cornmeal
8. .
9. For the topping:
10. ================
11. 1 tablespoon olive oil
12. 4 cups thinly sliced fennel bulb (about 4 small bulbs)
13. 2 cups thinly sliced onion
14. 1/2 teaspoon salt
15. 1/4 teaspoon dried oregano
16. 1/4 teaspoon dried thyme
17. 1/4 teaspoon black pepper
18. .
19. 1 cup bottled tomato-basil pasta sauce
20. 1 cup (4 ounces) shredded part-skim mozzarella cheese
21. 1/4 cup coarsely chopped pitted kalamata olives

Directions

1. To prepare dough, dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 3/4 cups flour and salt, and beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, dough has risen enough.) Punch dough down; knead 5 times, and let rest for 15 minutes. Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
3. To prepare the topping, heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the fennel and the next 5 ingredients (fennel through black pepper), and cook for 20 minutes or until golden, stirring frequently.
4. Preheat oven to 450°.
5. Spread sauce over crust, leaving a 1/2-inch border; sprinkle with fennel mixture, cheese, and olives. Bake at 450° for 18 minutes or until browned.

Notes