Skillet Pizza With Caramelized Fennel, Onions And Salame

• 4 tablespoons extra-virgin olive oil, divided
• 1 garlic clove, minced
• 1 medium fennel bulb, fronds removed, thinly sliced
• 1 medium yellow onion, thinly sliced
• Salt
• 1/2 teaspoon crushed red pepper flakes
• 8 ounces prepared pizza dough
• 1 mozzarella ball, about 7 ounces, thinly sliced
• 4 ounces thinly sliced finocchio or finocchiona salami
• 1/3 cup finely grated Parmigiano cheese
• Chopped Italian parsley
• Fennel pollen

1. Whisk 2 tablespoons oil and garlic together in a small bowl. Set aside.
2. Heat 1 tablespoon oil in a 12-inch oven-proof skillet (preferably cast iron) over medium-high heat. Add fennel and onion. Sprinkle with 1/2 teaspoon salt and red chili flakes. Saute until fennel brightens in color and edges of fennel and onions begin to brown, about 3 minutes. Transfer to a plate.
3. Heat oven broiler. Stretch out the dough to a 12-inch round. Add 1 tablespoon oil to skillet and swirl around to coat. Lay dough in skillet. Cook over medium heat until the bottom is golden brown, about 2 minutes. Flip the dough. While the dough continues to cook, brush cooked side with reserved garlic oil. Sprinkle with a little salt. Lay the mozzarella over the dough. Scatter fennel and onions all over and then top with salame. Sprinkle parmigiano over the pizza and add extra red pepper flakes if desired. When the bottom of the pizza is golden brown, transfer the skillet to oven. Broil until cheese is melted and bubbly, about 2 minutes. Remove and transfer to a cutting board. Sprinkle with parsley and fennel pollen. Slice and serve.

extravirgin olive oil, garlic, fennel bulb, yellow onion, salt, red pepper, dough, mozzarella, finocchio, cheese, italian parsley, fennel pollen

Taken from food52.com/recipes/21295-skillet-pizza-with-caramelized-fennel-onions-and-salame (may not work)