Combine fennel bulb, olive oil, salt, and pepper and roast until tender and lightly charred.
Preheat oven to 750°F. Stretch dough to a 10” round and place on lightly floured pizza peel. Top with Mozzarella and fresh Mozzarella cheeses, roasted fennel, and onion and bake for 2-3 minutes. Remove from oven and top with lemon zest, honey, fennel fronds, and Maldon salt.
Recipe courtesy of Chef Max Cufre, The Goat & Vine, San Diego, Calif.
Finalist, Plant-Forward Category, Real California Pizza Contest, 2022
