Fennel-and-Sweet-Onion Pizza with Green Olives Recipe

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Fennel-and-Sweet-Onion Pizza with Green Olives
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Ingredients
18
Count
Nutrition
4007
Calories
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Ingredients:

Directions:

  1. In the bowl of a standing mixer fitted with the dough hook, combine the yeast, honey and 1/4 cup of warm water. Let stand until foaming, about 4 minutes. Add the 2 1/2 cups of all-purpose flour and the whole-wheat flour, ale, olive oil, salt and 1/2 cup of water and mix at medium speed until a smooth dough forms, about 5 minutes. Transfer the dough to a work surface and knead for 2 minutes. Lightly oil the bowl, return the dough to it and cover with plastic wrap. Let the dough rise in a warm place until very billowy, about 1 hour.
  2. In a skillet, heat 1 tablespoon of the olive oil. Add the fennel and cook over moderate heat, turning once, until lightly browned, 5 minutes. Remove from the heat and add the wine and Pernod. Return the pan to moderate heat and cook until the liquid has evaporated, about 2 minutes. Add the chicken stock to the skillet. Cover and simmer over moderately low heat, turning the fennel once, until very tender and the liquid is nearly evaporated, about 20 minutes. Season with salt and pepper. Transfer the fennel to a cutting board and coarsely chop it.
  3. Meanwhile, in another skillet, heat the remaining 1 tablespoon of olive oil. Add the onion, cover and cook over moderate heat, stirring once or twice, until softened, about 3 minutes. Uncover and cook until the onion is caramelized, about 20 minutes. Add a few tablespoons of water to the skillet to prevent scorching.
  4. Preheat the oven to 500°. Preheat a pizza stone as close to the oven bottom as possible for 20 minutes. Punch down the dough and divide it into 4 balls. Set the balls on an oiled baking sheet and cover with oiled plastic wrap. Let stand for 15 minutes.
  5. On a floured surface, roll or stretch one dough ball to a 10-inch round. Set the round on a floured pizza peel, shaking it gently so it doesn’'t stick. Brush the edge of the dough with oil. Add one-fourth of the cheese, followed by one-fourth each of the braised fennel, caramelized onion and olives. Slide the pizza onto the stone and bake until bubbling on top and the crust is deeply golden, 8 to 10 minutes. Transfer the pizza to a cutting board, sprinkle with basil and cut into wedges. Repeat with the remaining dough and toppings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4007.41 Kcal (16778 kJ)
Calories from fat 1883.81 Kcal
% Daily Value*
Total Fat 209.31g 322%
Cholesterol 395.91mg 132%
Sodium 3499.41mg 146%
Potassium 2338.71mg 50%
Total Carbs 376.15g 125%
Sugars 38.64g 155%
Dietary Fiber 31.4g 126%
Protein 158.1g 316%
Vitamin C 44.7mg 74%
Iron 10.8mg 60%
Calcium 3825.6mg 383%
Amount Per 100 g
Calories 206.14 Kcal (863 kJ)
Calories from fat 96.9 Kcal
% Daily Value*
Total Fat 10.77g 322%
Cholesterol 20.37mg 132%
Sodium 180.01mg 146%
Potassium 120.3mg 50%
Total Carbs 19.35g 125%
Sugars 1.99g 155%
Dietary Fiber 1.62g 126%
Protein 8.13g 316%
Vitamin C 2.3mg 74%
Iron 0.6mg 60%
Calcium 196.8mg 383%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 96.8
    Points
  • 107
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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