Pizza with Caramelized Fennel, Onion, and Olives

Ingredients

• 0.3 teaspoon pepper black
• 0.3 teaspoon thyme leaves dried
• 1.5 teaspoons yeast dry
• 4 cups fennel bulb thinly sliced ( 4 small bulbs)
• 2 cups flour all-purpose divided
• 0.3 cup kalamata olives pitted coarsely chopped
• 1 tablespoon olive oil 
• 2 cups onion thinly sliced
• 0.3 teaspoon oregano dried
• 4 ounces part-skim mozzarella cheese shredded
• 0.5 teaspoon salt 
• 1 cup bottled tomato-basil pasta sauce (such as Classico)
• 0.7 cup warm water (100° to 110°)
• 2 teaspoons cornmeal yellow

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• pizza pan
• blender
• measuring cup

Directions

1. To prepare dough, dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
2. Add 1 3/4 cups flour and salt, and beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, dough has risen enough.) Punch dough down; knead 5 times, and let rest for 15 minutes.
4. Roll dough into a 12-inch circle on a floured surface.
5. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
6. To prepare the topping, heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.
7. Add the fennel and the next 5 ingredients (fennel through black pepper), and cook for 20 minutes or until golden, stirring frequently.
8. Preheat oven to 45
9. Spread sauce over crust, leaving a 1/2-inch border; sprinkle with fennel mixture, cheese, and olives.
10. Bake at 450 for 18 minutes or until browned.