Grilled Pizza with Fennel, Sun-Dried Tomato, and Asiago
NOTE: The
sautéed fennel and onion topping can be prepared a day in advance
of grilling the pizza. Bring to room temperature before using to
top pizza.
1 recipe Grilled Pizza
3 tablespoons extra-virgin olive oil, plus extra for brushing on stretched dough
1 large Spanish onion (about 1 pound), halved and sliced thin
1 medium fennel bulb (about 3/4 pound), stems and fronds discarded; halved, cored, and bulb sliced very thin
4 large garlic cloves, minced
1 tablespoon fresh thyme leaves
1 teaspoon fennel seeds
1/4 teaspoon hot red pepper flakes
Salt
1/2 cup drained and slivered sun-dried tomatoes
1/2 cup grated Asiago cheese
INSTRUCTIONS:
1. Prepare dough rounds as directed in master recipe through step 2.
2. While preparing dough, heat 3 tablespoons oil in large skillet over medium-high heat. Add onion and fennel and cook, stirring often, until vegetables soften, about 8 minutes. Add garlic and continue cooking 2 minutes. Stir in thyme, fennel seeds, and pepper flakes. Season with salt to taste. Set onion-fennel mixture aside.
3. Check grill heat and brush oil evenly over each stretched dough round. Grill, oiled side down, until dark brown grill marks appear, 1 to 2 minutes. Brush tops with more oil, then flip onto clean baking sheet, grilled side up.
4. Brush grilled dough surfaces with more oil. Arrange portion of onion-fennel mixture over each dough round, leaving 1/2-inch border around edges uncovered. Sprinkle tomatoes and cheese over vegetables.
5. Continue grilling pizzas, covered, until eggplant is hot and cheese melts, 2 to 3 minutes. Serve immediately.