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!
BALSAMIC-FENNEL & OLIVE PIZZA
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.