Pizza With Spring Onions and Fennel

• 2 tablespoons extra virgin olive oil
• 1 medium size sweet spring onion, chopped, about 1 cup
• Salt, preferably kosher salt
• freshly ground pepper
• 1 1/4 pounds trimmed fennel bulbs, tough outer layers removed, cored and chopped
• 2 large garlic cloves, minced
• 2 tablespoons minced fennel fronds
• 1/2 recipe whole wheat pizza dough
• Parmesan

1. Preheat the oven to 450 degrees, preferably with a baking stone in it.
2. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the onion and about 1/2 teaspoon salt.
3. Cook, stirring often, until the onion is tender, about five minutes.
4. Add the fennel and garlic, and stir together.
5. Cook, stirring often, until the fennel begins to soften, about five minutes.
6. Turn the heat to low, cover and cook gently, stirring often, until the fennel is very tender and sweet and just beginning to color, about 15 minutes.
7. Season to taste with salt and pepper.
8. Stir in the chopped fennel fronds, and remove from the heat.
9. Roll or press out the pizza dough and line a 12- to 14-inch pan.
10. Brush the pizza crust with the remaining tablespoon of olive oil and sprinkle on the Parmesan.
11. Spread the fennel mixture over the crust in an even layer.
12. Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the topping is beginning to brown.
13. Remove from the heat.
14. Serve hot, warm or room temperature.

extra virgin olive oil, onion, salt, freshly ground pepper, trimmed fennel bulbs, garlic, fennel fronds, whole wheat pizza, parmesan

Taken from cooking.nytimes.com/recipes/1012553 (may not work)