Fennel And Anchovy Pizza

• 2 tablespoons olive oil
• 1/4 fennel bulb, cored and sliced thin
• a few spoonfuls flour
• 1 ball pizza dough (see link below for No-Knead)
• a few spoonfuls coarse cornmeal
• 2-3 oz mozzarella cheese slices
• 2-3 anchovy fillets, torn into pieces
• 1 teaspoon lemon zest
• a few cracks freshly ground pepper
• 8-10 one-inch pinched fennel fronds

1. Preheat oven to 500u0b0 F. If you have a pizza stone, stick it in the oven.
2. In a small skillet, heat 1 tablespoon olive oil over medium heat. Add fennel slices and cook, stirring occasionally, until slightly browned. Remove from heat.
3. With floured hands over a floured surface, stretch or toss (if you know how) the dough until it is 10-12", taking care not to stretch it too thin. Uneven is okay, this dough makes a rustic crust. No need to aim for a perfect circle either. Press small thumbprints around the crust and brush with remaining tablespoon olive oil.
4. Sprinkle a baking sheet with cornmeal and transfer the crust over. Re-shape if it's gone askew. Top with the mozzarella slices, fennel, and anchovy. Slide onto the pizza stone, or place baking sheet in oven.
5. Cook until crust looks golden brown and cheese is bubbling, 6-10 minutes. When ready, carefully pull from the oven, top with lemon zest, a few cracks of pepper and the fennel fronds. Slice and serve.

olive oil, fennel bulb, flour, pizza, cornmeal, mozzarella cheese, anchovy, lemon zest, ground pepper

Taken from www.epicurious.com/recipes/member/views/fennel-and-anchovy-pizza-50019699 (may not work)