Fennel and Peppers Pizza
Fresh fennel looks a bit like celery when sliced, but it adds an aromatic hint of licorice flavor to this dish.
Makes two 12-inch pizzas
- ½ recipe Sicilian Crust dough
- 2 tablespoons olive oil
- 2 tablespoons cornmeal
- 2 cups Slow-Simmered Tomato Sauce
- ¼ cup extra virgin olive oil
- 1 green bell pepper, cored and thinly sliced
- 1 red bell pepper, cored and thinly sliced
- 1 yellow bell pepper, cored and thinly sliced
- 1 large fennel bulb, trimmed and thinly sliced
- 1 large red onion, diced
- Black pepper to taste
- 1 cup shredded Parmesan cheese
- 1 cup shredded Asiago cheese
- 1 cup shredded Romano cheese
- 2 cups shredded mozzarella cheese
On a floured board, roll pizza dough into a rectangle. Coat an oblong metal baking dish with olive oil and sprinkle with cornmeal. Press dough into the pan, spreading it to the corners.
Spread tomato sauce over the top of the dough.
In a large skillet or Dutch oven, heat extra virgin olive oil over medium-high heat. Add peppers, fennel, and onion and sauté until crisp-tender. Add black pepper to taste.
Combine Parmesan, Asiago, Romano, and mozzarella cheeses. Spread evenly over the top of the sauce. Remove pepper-fennel mixture with a slotted spoon and distribute vegetables over the top of the pizza.
Preheat oven to 400°. Bake 20 to 25 minutes or until top is browned and bubbly. Cut into square slices with a sharp knife.