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Skillet pizza with onions and fennel

Based on 15 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
60
min.
Preparation
10
min.
Baking
135
min.
Resting

Ingredients

Servings:-2+
onion
red onion
1 bulb fennel
75 g Italian 00 flour
75 g flour
½ tsp salt
½ tsp active dry yeast
½ tsp olive oil
100 g water (warm)
shallot
1 clove garlic
2 sprigs thyme
100 g mozzarella cheese
4 tbsp olive oil
100 g canned crushed tomatoes
50 g grated Parmesan cheese
salt
pepper
flour (for dusting)
Metric
Imperial

Utensils

  • 2 bowls
  • rubber spatula
  • kitchen towel
  • mandoline
  • cutting board
  • knife
  • frying pan
  • spatula
  • oven
  • cast iron pan

Nutrition per serving

Cal
743
Protein
28 g
Fat
47 g
Carb
55 g
  • Step 1/6

    Add flour and salt to a bowl and mix to combine. Add yeast, olive oil, and warm water to another bowl and mix to combine. Create a well in the center of the flour mixture and add the yeast-water mixture. Mix until the dough comes together, then knead with your hands in the bowl for about 3 min. Let rest for approx. 15 min.
    • 75 g Italian 00 flour
    • 75 g flour
    • ½ tsp salt
    • ½ tsp active dry yeast
    • ½ tsp olive oil
    • 100 g water (warm)
    • 2 bowls
    • rubber spatula

    Add flour and salt to a bowl and mix to combine. Add yeast, olive oil, and warm water to another bowl and mix to combine. Create a well in the center of the flour mixture and add the yeast-water mixture. Mix until the dough comes together, then knead with your hands in the bowl for about 3 min. Let rest for approx. 15 min.

  • Step 2/6

    Knead rested dough on a lightly floured work surface for about 3 min., then cover with a clean kitchen towel and let rest at room temperature for at least 2 hr.
    • flour (for dusting)
    • kitchen towel

    Knead rested dough on a lightly floured work surface for about 3 min., then cover with a clean kitchen towel and let rest at room temperature for at least 2 hr.

  • Step 3/6

    In the meantime, use a mandoline to thinly slice fennel, reserving any fronds for garnish. Peel and thinly slice onion, red onion, and shallot using the mandoline. Peel and mince garlic. Remove thyme leaves from sprigs. Slice mozzarella cheese.
    • 1 bulb fennel
    • red onion
    • shallot
    • 1 clove garlic
    • 2 sprigs thyme
    • 100 g mozzarella cheese
    • mandoline
    • cutting board
    • knife

    In the meantime, use a mandoline to thinly slice fennel, reserving any fronds for garnish. Peel and thinly slice onion, red onion, and shallot using the mandoline. Peel and mince garlic. Remove thyme leaves from sprigs. Slice mozzarella cheese.

  • Step 4/6

    Heat a frying pan over medium-high heat. Add half the olive oil, then add half the fennel and red onion and all the garlic, shallot, and thyme leaves. Reduce heat to medium and cook, stirring often, until mixture is super soft and lightly browned, approx. 30 min. Remove from heat, season to taste with salt and pepper, and set aside.
    • 2 tbsp olive oil
    • salt
    • pepper
    • frying pan
    • spatula

    Heat a frying pan over medium-high heat. Add half the olive oil, then add half the fennel and red onion and all the garlic, shallot, and thyme leaves. Reduce heat to medium and cook, stirring often, until mixture is super soft and lightly browned, approx. 30 min. Remove from heat, season to taste with salt and pepper, and set aside.

  • Step 5/6

    Once the dough has rested, preheat the oven to 250°C/480°F and move a rack to the highest position. Knead dough lightly on a lightly-floured work surface until it’s about the size of the cast iron skillet you will use to cook the pizza. Set the cast iron skillet over medium-high heat. Once the skillet is hot, add remaining olive oil, then transfer crust to the skillet. Let cook for approx. 1 min., then spoon on the sauce evenly over the crust.
    • 100 g canned crushed tomatoes
    • oven
    • cast iron pan

    Once the dough has rested, preheat the oven to 250°C/480°F and move a rack to the highest position. Knead dough lightly on a lightly-floured work surface until it’s about the size of the cast iron skillet you will use to cook the pizza. Set the cast iron skillet over medium-high heat. Once the skillet is hot, add remaining olive oil, then transfer crust to the skillet. Let cook for approx. 1 min., then spoon on the sauce evenly over the crust.

  • Step 6/6

    Spread the caramelized fennel-onion mixture over the pizza as evenly as possible. Top with sliced mozzarella, then sprinkle with remaining fennel and red onion. Season with salt and pepper and top with grated Parmesan cheese. Drizzle the pizza with a bit more olive oil, then transfer to the oven and bake for approx. 10 min., or until the cheese is melted and the top is golden brown. Remove from the oven and let cool, approx. 5 min. Transfer to a cutting board to slice and serve. Enjoy!
    • 50 g grated Parmesan cheese

    Spread the caramelized fennel-onion mixture over the pizza as evenly as possible. Top with sliced mozzarella, then sprinkle with remaining fennel and red onion. Season with salt and pepper and top with grated Parmesan cheese. Drizzle the pizza with a bit more olive oil, then transfer to the oven and bake for approx. 10 min., or until the cheese is melted and the top is golden brown. Remove from the oven and let cool, approx. 5 min. Transfer to a cutting board to slice and serve. Enjoy!