Kula Fields Fennel & Kula Onion Manchego Cheese Pizza

  • 1 pound pizza dough (I like the pre-made kind available at Whole Foods)
  • 1 large Kula Onion, thinly sliced
  • 1 fennel bulb, trimmed, cored, and thinly sliced (use small amt. of fennel leaves as a garnish)
  • 1 cup of shredded Manchego cheese
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/8 cup cornmeal
  • 1 tsp. Black Truffle Oil (optional)

If pizza dough has been refrigerated, allow to rise and come up to room temperature. Divide dough into half. Apply a small amount of olive oil to hands to help shape the dough. Stretch and shape each half into circles. Sprinkle a pan with cornmeal and place dough onto pan. Set aside.
Slice onion & Fennel bulb, reserving the leaves as a garnish and store the rest for later use.
Heat a tablespoon of olive oil in a skillet over medium heat. Add onions, fennel and salt.  Saute until tender.
Preheat oven to 425 degrees.
Brush dough with remaining olive oil.
Add an even layer of fennel and onion mixture to dough. Add a layer of Manchego cheese.
Bake for about 10 minutes or until dough is crisp. (I like to pull mine off of the pan at about 8 minutes and cook directly on the oven rack for another couple of minutes)
Top each pizza with fennel leaves & a drizzle of black truffle oil. Enjoy!