Photos by Emily Caruso
Fennel seeds are probably one of my most hated foods. I know they seem pretty innocuous, but ugh. So I spent many years assuming that I didn’t like fennel either and I avoided it at all costs. One of the biggest benefits I found in signing up for a CSA box this year was the way it pushed me out of my comfort zone with cooking. I never would have bought fennel at the farmers market, but when I found it in my CSA box? Well, I couldn’t let it go to waste.
If you’re not a fan of that anise-y flavor of fennel, here’s a trick for you: caramelize it with onions. You’ll still have a hint of that flavor, but it’s only enough to make things interesting, not enough to overpower a dish. I’ve used this fennel-and-onion combo in pasta and with barley as a filling for cabbage rolls, but this pizza is my absolute favorite way to enjoy it.
The caramelized onions and fennel are softened to the point of being almost spreadable, so there’s no need for pizza sauce. Briny kalamata olives makes this pizza the perfect combination of salty and sweet. And with a pre-made pizza dough? This dinner is crazy easy too, which is always a plus.
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