Pizza with Caramelized Fennel, Onion, and Olives
Dough: 2 cups thinly sliced onion
1 1/2 tsp dry yeast 1/2 tsp salt
2/3 cup warm water (100° to 1/4 tsp dried oregano
110°) 1/4 tsp dried thyme
2 cups all-purpose flour, divided 1/4 tsp black pepper
1/2 tsp salt Remaining ingredients:
Cooking spray 1 cup bottled tomato-basil pasta
2 tsp yellow cornmeal sauce (such as Classico)
Topping: 1 cup (4 ounces) shredded part-
1 Tbs olive oil skim mozzarella cheese
4 cups thinly sliced fennel bulb 1/4 cup coarsely chopped pitted
(about 4 small bulbs) kalamata olives
Procedure
1 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).
2 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.
3 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.
4 Preheat oven to 450°.
5 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.
Servings: 6 
