Caramelized Fennel and Onion Pizza

Caramelized Fennel and Onion Pizza might be just the main course you are searching for. This recipe makes 4 servings with 547 calories, 39g of protein, and 16g of fat each. For $1.79 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 719 people were impressed by this recipe. Head to the store and pick up parmesan cheese, fennel bulb, salt, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. It is brought to you by Love and Olive Oil. From preparation to the plate, this recipe takes approximately 24 hours. With a spoonacular score of 96%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Pizza with Caramelized Fennel, Onion, and Olives, caramelized spring onion + fennel pizza with beer crust #pizzaweek, and Caramelized Fennel + Onion.

Servings: 4

Preparation duration: 1410 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. Add the oil and the cold water and stir on low speed until the flour is all absorbed. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. The finished dough will be springy, elastic, and sticky, not just tacky.Transfer the dough to floured work surface. Prepare a baking dish by lining it with lightly oiled parchment paper. Cut the dough into 4 equal pieces. Sprinkle flour over the dough. Gently round each piece into a ball. If the dough sticks to your hands, lightly dip your hands in flour. Transfer the dough balls to the prepared dish, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag or cover with plastic wrap.Refrigerate overnight (or up to 3 days). At this point the dough can also be frozen; simply wrap each ball indvidually in plastic wrap and place inside a zippered freezer bag. Transfer to the refrigerator the day before you plan on baking them.Remove dough from refrigerator and rest at room temperature for 2 hours. On a lightly floured work surface, gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter.At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, 500 to 550 degrees F. If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.Meanwhile, heat 2 tablespoons olive oil in a large skillet. Add onion and fennel and cook over medium heat until onions are soft and golden and the fennel is tender, about 15 minutes.Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce, and continue to stretch/toss until the dough is approximately 7" across and uniformly thin. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again.Lay the stretched dough on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly brush with olive oil, and poke it a few times with a fork so it doesn't bubble. Brush crust with a thin layer of olive oil. Spread with grated mozzarella, and top with onion and fennel mixture. Season with salt and pepper.Gently slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Bake (two at a time) until the bottoms are lightly golden and the cheese is bubbly and just barely browned. Remove from the oven and transfer to a cutting board. Sprinkle with shaved Parmesan. Repeat with remaining pizzas. Let rest for 3 to 5 minutes before slicing and serving.

 

Step by step:

1. Stir together the flour, salt, and instant yeast in the bowl of an electric mixer.

2. Add the oil and the cold water and stir on low speed until the flour is all absorbed. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. The finished dough will be springy, elastic, and sticky, not just tacky.

3. Transfer the dough to floured work surface. Prepare a baking dish by lining it with lightly oiled parchment paper.

4. Cut the dough into 4 equal pieces. Sprinkle flour over the dough. Gently round each piece into a ball. If the dough sticks to your hands, lightly dip your hands in flour.

5. Transfer the dough balls to the prepared dish, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag or cover with plastic wrap.Refrigerate overnight (or up to 3 days). At this point the dough can also be frozen; simply wrap each ball indvidually in plastic wrap and place inside a zippered freezer bag.

6. Transfer to the refrigerator the day before you plan on baking them.

7. Remove dough from refrigerator and rest at room temperature for 2 hours. On a lightly floured work surface, gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter.At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven.

8. Heat the oven as hot as possible, 500 to 550 degrees F. If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.Meanwhile, heat 2 tablespoons olive oil in a large skillet.

9. Add onion and fennel and cook over medium heat until onions are soft and golden and the fennel is tender, about 15 minutes.Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce, and continue to stretch/toss until the dough is approximately 7" across and uniformly thin. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again.Lay the stretched dough on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly brush with olive oil, and poke it a few times with a fork so it doesn't bubble.

10. Brush crust with a thin layer of olive oil.

11. Spread with grated mozzarella, and top with onion and fennel mixture. Season with salt and pepper.Gently slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door.

12. Bake (two at a time) until the bottoms are lightly golden and the cheese is bubbly and just barely browned.

13. Remove from the oven and transfer to a cutting board. Sprinkle with shaved Parmesan. Repeat with remaining pizzas.

14. Let rest for 3 to 5 minutes before slicing and serving.

Nutrition Information:

covered percent of daily need