Carmelized Fennel and Onions Grilled Pizza

By Jaclyn

Ingredients

• Pizza Dough:
• 1 - 1 tsp. sugar
• 1 - 1 packet (1/4 oz) active dry yeast
• 2 - 2 tsp extra-virgin olive oil, plus more for bowl and brushing
• - coarse salt and ground pepper
• 2 1/4 - 2 1/4 c. bread flour or all-purpose flour, plus more for work surface
• Tomato Sauce:
• 3 - 3 T extra-virgin olive oil
• 2 - 2 garlic cloves, minced
• 1/4 - 1/4 tsp red pepper flakes
• 1 - 1 can (28 oz) whole peeled tomatoes
• - coarse salt and ground pepper
• - Fresh basil leaves
• Caramelized Fennel and Onions:
• 1 - 1 T extra-virgin olive oil
• 1 - 1 fennel bulb, trimmed, cored, and thinly sliced
• 1 - 1 large onion, halved and thinly sliced
• - coarse salt and ground pepper

Preparation

Step 1

Pizza Dough:
1. Pour 1 c. warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.

2. Whisk oil and 1 tsp salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium brown, brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.

3. Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces (store refrigerated dough pieces, covered up to 2 days or freeze up to 1 month). Let rest 15 minutes before using.

Tomato Sauce:
1. In a medium saucepan, heat oil over medium-high heat. Add garlic, cook until fragrant (about 1 minute).
2. Add red pepper flakes, can of tomatoes (breaking them as you go) and season with salt and pepper. Bring to a boil and then reduce to a rapid simmer. Cook, stirring often, until sauce thickens, about 15 minutes.
3. Finish with immersion blend to blend in tomatoes. Add minced fresh basil (store refrigerated up to 4 days or freeze up to 1 month).

Caramelized Fennel & Onions:
1. In a large skillet, heat oil over medium-high heat. Add fennel and onion and season with salt and pepper. Cook, stirring occasionally until mixture begins to brown, about 5 minutes.
2. Reduce heat to medium, cover and cook 5-7 minutes.
3. Uncover and add 1 T water and cook, stirring constantly until golden brown and soft, 2 minutes (store refrigerated up to 2 days)

Pizza:
1. Heat grill to medium-high
2. On a lightly floured work surface, stretch or roll 1 piece of dough into 10 inch long oval or other desired shape. Brush with olive oil and season with salt and pepper.
3. Place dough on grill, oiled side down. Brush dough with oil and cook until underside is lightly charred and bubbles form all over top (1-2 minutes).
4. Flip dough and add desired toppings (sauce, cheese, and fennel mixture). Cook until bottom is lightly charred (1-2 minutes) and then cover frill and cook until cheese melts and toppings are heated through (2-5 minutes)
Enjoy!