The sweetness from the onions and fennel are enhanced by the tang of the goat cheese... great for a meatless meal alternative.
1 1-lb. ball of fresh pizza dough
2 large red onions, thinly sliced
1 large fennel bulb, thinly sliced
3 cloves garlic, minced
1 teaspoon. dried oregano
1 teaspoon. dried basil
1 teaspoon. fennel seed
pinch of sugar
sea salt and freshly cracked pepper
8 oz. crumbled goat cheese
⅓ cup freshly grated parmesan
red pepper flakes
No nutrition information available
Preheat oven to 400F.
Heat 2 tablespoon. olive oil in a large heavy pan until fairly hot, but not smoking.
Add onions and fennel. Season with salt and pepper and a pinch of sugar.
Lower heat to medium to medium low.
Continue to cook until both onions and fennel are brown and caramelized. This should take about 15 minutes.
Add garlic and cook for another 2-3 minutes.
Add oregano, basil and fennel seed.
Take pan off heat until ready to assemble pizza.
Roll dough out on a surface sprinkled with cornmeal.
Cornmeal the top of the dough as well, so as to avoid sticking.
Roll dough to about a 14-inch circle.
Place dough on a pizza pan or make it a rectangle and place on a cookie sheet.
Drizzle top of dough with olive oil. Spread onion and fennel mixture on dough. Sprinkle with red pepper flakes, goat cheese and parmesan.
Bake for about 10 minutes or until bubbly and the crust is golden.