Slow-cooked onions and fennel make a mouthwatering topping for pizza. All you need is 1Tbsp of olive oil, that’s 20 calories per serving, to sauté the vegetables. This is exactly how you should use oil in moderation when cooking. Recipe and photo by Sara Haas, R.D.N., L.D.N.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 15 min.
Cook time 55 min.
Ingredients
1 Tbsp olive oil 1 medium yellow onion, thinly sliced (about 1 cup sliced) 1 fennel bulb, core removed, thinly sliced 1/4 Tbsp salt 1 lb refrigerated pizza dough (preferably whole wheat) 1/4 cup marinara/pizza sauce 2 cups fresh baby spinach 1/2 cup cherry tomatoes, halved 1/2 cup shredded mozzarella cheese 1/2 cup shredded parmesan cheese 1 tsp Italian seasoning
How to make it
Coat a large bowl with nonstick cooking spray, remove dough from packaging, and place inside. Cover the top of the bowl with plastic wrap and rest on the counter while you prepare the caramelized onions and fennel. Preheat the oven to 420°, and place the rack in the lowest setting of the oven. (Don’t skip this preheating step. It’s important that your oven is nice and warm before putting your pizza in there. If you have a pizza stone, use it.) Heat the oil in a nonstick skillet over medium heat. Add the onion and fennel. Cook, stirring frequently for 5 minutes. Turn down the heat to low and cover with a lid or foil. Cook until onion and fennel are tender, stirring occasionally, about 35 more minutes. Remove from heat, and season with salt. To make the pizza: Dust your counter or other clean work surface lightly with flour (any flour will do). Remove dough from the bowl and place on your work surface. Using a rolling pin or your hands, shape dough into a 12" circle. Transfer dough to a piece of parchment paper. Spread the pizza sauce over the crust and top with the spinach, caramelized onions and fennel, tomatoes, and the cheese. Sprinkle with Italian seasoning. Keep the pizza on the parchment, and either transfer it to the oven directly onto a pizza stone or set it on an inverted cookie sheet before placing in the oven. Bake for about 15 minutes, until cheese is melted and crust turns golden brown. Remove from the oven, cut, and enjoy.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Slow-cooked onions and fennel make a mouthwatering topping for pizza. All you need is 1Tbsp of olive oil, that’s 20 calories per serving, to sauté the vegetables. This is exactly how you should use oil in moderation when cooking.
Recipe and photo by Sara Haas, R.D.N., L.D.N.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 15 min.
Cook time 55 min.
Ingredients
1 Tbsp olive oil 1 medium yellow onion, thinly sliced (about 1 cup sliced) 1 fennel bulb, core removed, thinly sliced 1/4 Tbsp salt 1 lb refrigerated pizza dough (preferably whole wheat) 1/4 cup marinara/pizza sauce 2 cups fresh baby spinach 1/2 cup cherry tomatoes, halved 1/2 cup shredded mozzarella cheese 1/2 cup shredded parmesan cheese 1 tsp Italian seasoning
How to make it
Coat a large bowl with nonstick cooking spray, remove dough from packaging, and place inside. Cover the top of the bowl with plastic wrap and rest on the counter while you prepare the caramelized onions and fennel. Preheat the oven to 420°, and place the rack in the lowest setting of the oven. (Don’t skip this preheating step. It’s important that your oven is nice and warm before putting your pizza in there. If you have a pizza stone, use it.) Heat the oil in a nonstick skillet over medium heat. Add the onion and fennel. Cook, stirring frequently for 5 minutes. Turn down the heat to low and cover with a lid or foil. Cook until onion and fennel are tender, stirring occasionally, about 35 more minutes. Remove from heat, and season with salt. To make the pizza: Dust your counter or other clean work surface lightly with flour (any flour will do). Remove dough from the bowl and place on your work surface. Using a rolling pin or your hands, shape dough into a 12" circle. Transfer dough to a piece of parchment paper. Spread the pizza sauce over the crust and top with the spinach, caramelized onions and fennel, tomatoes, and the cheese. Sprinkle with Italian seasoning. Keep the pizza on the parchment, and either transfer it to the oven directly onto a pizza stone or set it on an inverted cookie sheet before placing in the oven. Bake for about 15 minutes, until cheese is melted and crust turns golden brown. Remove from the oven, cut, and enjoy.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Makes 6 servings
Prep time 15 min.
Cook time 55 min.
Ingredients
1 Tbsp olive oil 1 medium yellow onion, thinly sliced (about 1 cup sliced) 1 fennel bulb, core removed, thinly sliced 1/4 Tbsp salt 1 lb refrigerated pizza dough (preferably whole wheat) 1/4 cup marinara/pizza sauce 2 cups fresh baby spinach 1/2 cup cherry tomatoes, halved 1/2 cup shredded mozzarella cheese 1/2 cup shredded parmesan cheese 1 tsp Italian seasoning
How to make it
Coat a large bowl with nonstick cooking spray, remove dough from packaging, and place inside. Cover the top of the bowl with plastic wrap and rest on the counter while you prepare the caramelized onions and fennel. Preheat the oven to 420°, and place the rack in the lowest setting of the oven. (Don’t skip this preheating step. It’s important that your oven is nice and warm before putting your pizza in there. If you have a pizza stone, use it.) Heat the oil in a nonstick skillet over medium heat. Add the onion and fennel. Cook, stirring frequently for 5 minutes. Turn down the heat to low and cover with a lid or foil. Cook until onion and fennel are tender, stirring occasionally, about 35 more minutes. Remove from heat, and season with salt. To make the pizza: Dust your counter or other clean work surface lightly with flour (any flour will do). Remove dough from the bowl and place on your work surface. Using a rolling pin or your hands, shape dough into a 12" circle. Transfer dough to a piece of parchment paper. Spread the pizza sauce over the crust and top with the spinach, caramelized onions and fennel, tomatoes, and the cheese. Sprinkle with Italian seasoning. Keep the pizza on the parchment, and either transfer it to the oven directly onto a pizza stone or set it on an inverted cookie sheet before placing in the oven. Bake for about 15 minutes, until cheese is melted and crust turns golden brown. Remove from the oven, cut, and enjoy.
Makes 6 servings
Prep time 15 min.
Cook time 55 min.
Prep time 15 min.
Cook time 55 min.
Prep time
15 min.
Cook time
55 min.
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion, thinly sliced (about 1 cup sliced)
- 1 fennel bulb, core removed, thinly sliced
- 1/4 Tbsp salt
- 1 lb refrigerated pizza dough (preferably whole wheat)
- 1/4 cup marinara/pizza sauce
- 2 cups fresh baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 tsp Italian seasoning
How to make it
Coat a large bowl with nonstick cooking spray, remove dough from packaging, and place inside. Cover the top of the bowl with plastic wrap and rest on the counter while you prepare the caramelized onions and fennel. Preheat the oven to 420°, and place the rack in the lowest setting of the oven. (Don’t skip this preheating step. It’s important that your oven is nice and warm before putting your pizza in there. If you have a pizza stone, use it.) Heat the oil in a nonstick skillet over medium heat. Add the onion and fennel. Cook, stirring frequently for 5 minutes. Turn down the heat to low and cover with a lid or foil. Cook until onion and fennel are tender, stirring occasionally, about 35 more minutes. Remove from heat, and season with salt. To make the pizza: Dust your counter or other clean work surface lightly with flour (any flour will do). Remove dough from the bowl and place on your work surface. Using a rolling pin or your hands, shape dough into a 12" circle. Transfer dough to a piece of parchment paper. Spread the pizza sauce over the crust and top with the spinach, caramelized onions and fennel, tomatoes, and the cheese. Sprinkle with Italian seasoning. Keep the pizza on the parchment, and either transfer it to the oven directly onto a pizza stone or set it on an inverted cookie sheet before placing in the oven. Bake for about 15 minutes, until cheese is melted and crust turns golden brown. Remove from the oven, cut, and enjoy.
Coat a large bowl with nonstick cooking spray, remove dough from packaging, and place inside. Cover the top of the bowl with plastic wrap and rest on the counter while you prepare the caramelized onions and fennel.
Preheat the oven to 420°, and place the rack in the lowest setting of the oven. (Don’t skip this preheating step. It’s important that your oven is nice and warm before putting your pizza in there. If you have a pizza stone, use it.)
Heat the oil in a nonstick skillet over medium heat. Add the onion and fennel. Cook, stirring frequently for 5 minutes. Turn down the heat to low and cover with a lid or foil. Cook until onion and fennel are tender, stirring occasionally, about 35 more minutes. Remove from heat, and season with salt.
To make the pizza: Dust your counter or other clean work surface lightly with flour (any flour will do). Remove dough from the bowl and place on your work surface. Using a rolling pin or your hands, shape dough into a 12" circle.
Transfer dough to a piece of parchment paper. Spread the pizza sauce over the crust and top with the spinach, caramelized onions and fennel, tomatoes, and the cheese. Sprinkle with Italian seasoning.
Keep the pizza on the parchment, and either transfer it to the oven directly onto a pizza stone or set it on an inverted cookie sheet before placing in the oven. Bake for about 15 minutes, until cheese is melted and crust turns golden brown.
Remove from the oven, cut, and enjoy.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
