I am always willing to try something new on a pizza. This one has a base of Boursin which is a French type of cream cheese and carmelized fennel and onions. It is finished with some fennel fronds and a good drizzle of gorgeous exceptional extra virgin olive oil. I once again turned to my favorite Mandranova Nocellara and was not disappointed.
You will need:
Step 1: prepare dough. In a large bowl add water, yeast and honey. Stir and wait 5 minutes to activate yeast. Add flour and salt and mix in bowl until it becomes too stiff, then turn out all ingredients on to counter and knead 5 minutes until a nice smooth dough is formed. Add olive oil to the bowl and coat oil around dough and bowl. Cover and leave in fridge for 24 - 48 hours if possible or 2 hours on a counter. The longer rise gives the dough a nice chew and texture like good pizzaria pizza does.
Step 2: remove bottom of fennel and core. Slice fine.
Step 3: clean onion and slice finely.
Step 4: in a saute pan with some olive oil, salt and pepper and balsamic vinegar cook onions until carmelized. I start on high heat for 5 minutes, then turn to low for 5 minutes and then turn up again. You don't want to cook them too hot or they will burn.
Step 5: cook the fennel the same way by adding the olive oil, salt, pepper, honey and balsamic vinegar.
Place both on a plate to cool.
Step 6: divide your dough into 2 balls. On a sheet of parchment paper add a sprinkle of flour and roll out one of your pizzas until thin. Spread Boursin cheese on dough. (you can add a bit of milk or water to make it easier but, I just squish it on with my hands.
Step 7: add a layer of shredded mozzarella cheese, then your fennel and onions.
Bake for 7-10 minutes on a pizza stone that has been heating in a 475 degree F oven for at least 20 minutes.
Finish with a nice drizzle of Mandranova Nocellara extra virgin olive oil, a sprinkle of sea salt and a few fennel fronds. You might just be pleasantly surprised by this lovely combinations of vegetables.