Pizza

This evening, I decided to make pizza. Because I like a lot of vegetables and meat, I thought it would be good to try out my latest rage: fennel and include some lean ground pork with mushrooms and onions.  The crust is thin.  You might consider brushing it with olive oil before you add the filling--I did not, but it was still crisp and tasty thru and thru. So this it how it came out--pretty good, and very filling.

Basic Pizza Dough
1 1/2 tsp active dry yeast
3/4 cup water
2 tbl olive oil
2-2 1/2 cups all-purpose flour
1 1/4 tsp salt
Combine yeast and water allowing to stand about 5 minutes.
Stir in olive oil.
In a large bowl combine the flour and salt and add the yeast mixture, stirring until it just comes together.
Knead the dough until it is smooth and elastic.
Cover in an oiled bowl, cover, and allow to rise in a warm place, until doubled.
Punch the dough down and shape into a 12 inch round--I use a pizza pan with holes in it.

The technique I like is to stretch it a bit and then use the fingertips to poke the dough just firmly enough to move it around--I find I have better control over the thickness of the crust that way.

Filling
1 large fennel bulb, sliced in 1/2 inch slices lengthwise
Fennel fronds
1 tsp sugar

1 tbl Lemon juice

1/2 tsp grated lemon zest

Pinch of ground anise (optional)

1 medium onion, sliced lengthwise
1 lb ground pork

Oregano

Basil

Paprika

8 oz brown mushrooms, sliced
1/3 cup (or more) of pasta sauce
8 oz grated mozzarella


Preheat the oven to 450 degrees F.
Saute the fennel slices in a little olive oil over medium heat until just turning brown around the edges.  Add sugar and anise and cook just a little longer.  Pour 1/2 cup water in the pan and braise until the fennel is nearly tender.  Add the lemon peel and lemon juice and allow to cook down, until no liquid remains. (Expect to cook the fennel for 10-12 minutes.)
Saute the onions in a little olive oil until moist and set aside. (do not brown)
Saute the mushrooms until just cooked and set aside.
Cook the ground pork, breaking it up into little bits and season to taste with oregano, basil, paprika, salt and pepper.

Shape the pizza crust and spread the pasta sauce over it to the ends of the crust. Sprinkle half of the mozzarella over the pie. Mix the meat, onions and mushrooms together and spread over the pie.  Spread the braised fennel over it and finally cover with the rest of the cheese. Scatter a few fennel fronds over all. Bake for 18-20 minutes and serve hot.