Caramelized Onion and Fennel Pizza on Beer Crust

So, I know what you’re thinking…onions and fennel as pizza toppings?! Don’t fear – these veggies are caramelized together, piled on top of a homemade beer pizza crust and loaded up with some fresh shaved parmesan cheese and then drizzled with Balsamic Vinegar – now, I know I’ve got your attention!  I made this with my Dad a few weeks ago when I was home and it was incredible! The flavors all melt together into this gooey goodness and the beer crust was delicious! I couldn’t stop eating all of the end pieces just to get more crust in my mouth! This recipe breaks down how to create a rich, thick balsamic syrup – I use this incredible Balsamic Vinegar from The Olive Mill in Saugatuck, MI that already comes prepared in a syrup form that is quite potent and truly packs in the flavor! You can use something similar and drizzle on the pizza at the end or prepare as detailed in this recipe.


Caramelized Onion and Fennel Pizza on Beer Crust
 
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped (about 1 cup)
  • Salt and pepper, to taste
  • 2 large fennel bulbs (fronds and outer layers removed), cored and chopped
  • 2 teaspoons minced garlic
  • 2 tablespoons minced fennel fronds
  • Beer pizza crust Recipe
  • 1 cup shredded Parmesan cheese
  • ½ cup balsamic vinegar
Instructions
  1. Heat oven to 425 degrees.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and 1½ teaspoons salt. Cook, stirring often, 5 minutes until onion is soft. Add chopped fennel and minced garlic; cook, stirring often, 5 to 7 minutes until fennel is slightly softened.
  3. Reduce heat to low. Cover and cook, stirring often, 15 to 20 minutes until fennel is soft and begins to caramelize. Remove from heat. Season with salt and pepper to taste, then stir in the fennel fronds.
  4. Pat the prepared beer pizza crust dough into a thin circle or rectangle on a pizza stone or parchment paper-lined baking sheet. Brush top with remaining 1 tablespoon olive oil; sprinkle with shredded Parmesan cheese. Top evenly with onion-fennel mixture.
  5. Bake 10 to 15 minutes until cheese is melted and crust is golden brown and baked through.
  6. Meanwhile, make the balsamic reduction. In a small saucepan, bring balsamic vinegar just to a boil; reduce heat to a simmer and cook 15 minutes until thickened and reduced by half. Remove from heat; cool to room temperature before drizzling over pizza.