1 pizza crust (we homemade our own with this recipe)
2 tablespoons olive oil or pesto
1 large onion, thinly sliced
1 large fennel bulb, cored and thinly sliced
Sprinkling of chopped cabbage (used it because I had it in the fridge, but it worked well!)
A handful of soft goat’s milk cheese
Freshly shaved Parmesan cheese
Heat 2 tablespoons olive oil in a large skillet. Add onion and fennel and cook over medium heat until onions are soft and golden and the fennel is tender, about 15 minutes. Season with salt and pepper.
Brush crust with a thin layer of olive oil or pesto (I used pesto – it was fantastic). Spread a layer of the onion and fennel mixture on top, then sprinkle with chopped cabbage (optional). Top with crumbled goat’s cheese and parmesan.
Gently slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Bake until the bottom is lightly golden and the cheese is just browned.
Text: Lydia Parafianowicz