A clever use for store-bought pizza dough: topping it with tasty roasted fennel and thin slices of prosciutto (or country ham). Drizzle with bottled balsamic glaze to bring all the ingredients together and add a deliciously tangy-sweet note. You can substitute sweet onion for fennel and bacon for prosciutto.


Credit: Hector Sanchez

Recipe Summary

30 mins
1 hr 20 mins
Makes 10 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°. Remove pizza dough from refrigerator, and let stand 30 minutes or until ready to use.

  • Meanwhile, trim and discard root end of fennel bulbs. Trim stalks from bulbs, and chop fronds to equal 2 tsp. Thinly slice fennel bulbs lengthwise, and place on an aluminum foil-lined baking sheet. Drizzle with 2 Tbsp. olive oil. Sprinkle with thyme and oregano. Bake at 425° for 35 minutes or until edges are golden brown.

  • Cook prosciutto in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until browned and crisp. Break prosciutto into large pieces.

  • Turn dough out on a lightly floured surface, and roll into a 17- x 13-inch rectangle (about 1/4 inch thick). Place dough rectangle on a lightly greased (with cooking spray) baking sheet. Brush dough with remaining 1 1/2 tsp. olive oil. Bake at 425° for 15 to 20 minutes or until golden brown. Remove crust from oven, and increase oven temperature to broil.

  • Top crust with fontina cheese, fennel slices, and prosciutto. Broil 1 minute. Sprinkle with dried crushed red pepper, reserved 2 tsp. chopped fennel fronds, and coarse sea salt. Drizzle with balsamic glaze.