Pizza with Caramelized Fennel, Onion, and Olives

While the yeasty pizza dough rises, prepare the savory topping.

Yield: 6 servings (serving size: 1 wedge)

Ingredients

• Dough:
• 1 1/2  teaspoons  dry yeast
• 2/3  cup  warm water (100° to 110°)
• 2  cups  all-purpose flour, divided
• 1/2  teaspoon  salt
• Cooking spray
• 2  teaspoons  yellow cornmeal
• 
  Topping:
• 1  tablespoon  olive oil
• 4  cups  thinly sliced fennel bulb (about 4 small bulbs)
• 2  cups  thinly sliced onion
• 1/2  teaspoon  salt
• 1/4  teaspoon  dried oregano
• 1/4  teaspoon  dried thyme
• 1/4  teaspoon  black pepper
• 
  Remaining ingredients:
• 1  cup  bottled tomato-basil pasta sauce (such as Classico)
• 1  cup  (4 ounces) shredded part-skim mozzarella cheese
• 1/4  cup  coarsely chopped pitted kalamata olives

Preparation

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).

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.

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.

Preheat oven to 450°.

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.

Nutritional Information

Calories:

296 (23% from fat)

Fat:

7.5g (sat 2.6g,mono 3.7g,poly 0.6g)

Protein:

11.9g

Carbohydrate:

45.4g

Fiber:

4.5g

Cholesterol:

10mg

Iron:

3.1mg

Sodium:

653mg

Calcium:

220mg