Topping:
Preheat oven to 425˚F. In a roasting pan, put 1 sliced small onion, and 1 fennel bulb sliced thinly; drizzle with olive oil and salt and pepper. When this is browned/caramelized, add 1 small bag of baby spinach (pre-washed) and 2 cloves of chopped garlic and pinch of red pepper flakes. Cook until spinach is wilted. Let cool.
Pizza Dough:
Mix dough ingredients in a bowl. Knead and form dough into two balls. Let dough rise once (enough dough for two large pizzas). Form dough on floured or cornmeal dusted pizza peel. Drizzle extra virgin olive oil lightly then add roasted vegetables. Top with grated Italian fontina cheese and bake until golden. Bake on a pizza stone which has been preheated in a 550˚F oven for at least 30 minutes.
Slice and serve with a glass of Cavit Pinot Grigio!
