Balsamic-Fennel & Olive Pizza

May 17, 2018

red onion & fennel cooked down in balsamic, green olives and mozzarella all thrown onto a roasted garlic & olive oil dressed pizza dough. this pizza is super delicious and filling. you can add sausage, chicken or whatever meat you choose if you want to make it a bit heartier or keep it how it is to remain vegetarian!


Yields: 4-6 servings               Prep Time: 1 hour [for dough & garlic]               Cook Time: 15 minutes



½ of my pizza dough recipe

1 head roasted garlic [recipe found here]

3 Tbsp. olive oil, divided 

½ red onion, thinly sliced 

1 fennel bulb, thinly sliced 

1 Tbsp. balsamic vinegar 

1/3 cup Castelvetrano Olives, halved 

2 cups mozzarella 

optional: sausage, honey, fresh chopped parsley & flakey salt 



Preheat the oven to 425°.

Spread out the pizza dough on either a pizza stone or a prepared baking sheet. 

In a small bowl, mash together the roasted garlic and 2 Tbsp. of olive oil. 

Brush the garlic/oil mixture evenly over the pizza dough. 

Bake the pizza for 8 minutes, until the bottom of the pizza begins to lightly brown, and remove.

Heat the remaining 1 Tbsp. of olive oil in a large sauté pan over medium heat. 

Add the thinly sliced fennel and onion and cook down for 8-10 minutes, until translucent.

Pour the balsamic vinegar in with the fennel and onion for the last few minutes of cooking.  

Evenly spread the onion/fennel mixture onto the pizza, along with the olives and cheese. 

Bake the pizza for another 5 or so minutes, until the cheese has melted. 

Broil the pizza for 2-3 minutes to get a nice golden-brown coloring on the cheese.  

Optional: drizzle some honey and sprinkle some flakey salt and fresh chopped parsley over top. 

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