Caramelized Fennel and Sweet Onion Pizza

I can't remember the last time I was this tired. Today I had all the best intentions of making it to the gym after work and then preparing dinner, but instead I came directly home and collapsed on the couch. And woke up much later. Thank goodness for Easter leftovers. (The recipes for which I'll be sharing with you later this week.) I'm sure eventually I'll adjust to my new schedule. And that someday I'll have the energy to cook on a weeknight again. I forgot how exhausting being busy is.

Over the weekend I found the time to make pizza. To stand over the stove and slow-cook thin slices of fennel and onion until golden and tender. And lovingly pile them on top of my homemade pizza crust alongside browned chicken sausage, Gouda, and olives. The fennel was a special touch. I've only cooked with it once or twice before. I find its flavor overwhelming in its raw form, but not like this. Caramelized fennel is soft and sweet with just a hint of anise. How I wish I was nibbling on a slice of this pizza right now, instead of merely writing about it!

Caramelized Fennel and Sweet Onion Pizza

INGREDIENTS
1 recipe pizza dough
1 link (~ 3 oz.) chicken sausage (I used Tuscan flavored chicken sausage)
1 Tbsp. extra virgin olive oil
1 large bulb fennel, halved and thinly sliced
1 large yellow onion, halved and thinly sliced
salt and freshly ground black pepper, to taste
1/3 cup kalamata olives, pitted and diced (optional)
1 cup Gouda, shredded
1 cup mozzarella, shredded
fresh chives, chopped for garnish

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While dough is rising, crumble and brown sausage a skillet over medium heat until cooked through. Remove sausage from the pan and set aside. Add olive oil, fennel, and onion to pan. Season with salt and pepper. Reduce heat to medium-low and cook, stirring frequently, about 30 minutes, until golden brown and caramelized.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with sausage, fennel and onion mixture, and olives (optional). Sprinkle with Gouda and mozzarella.

5. Bake in preheated oven for 10-12 minutes until the crust is puffed and golden brown and the cheese is bubbling. Remove from the oven and let cool several minutes before slicing.

Makes 1 large pizza.

(Adapted from Cooking Light)