Skillet pizza with caramelized fennel, onions and salame
Pizza
Italian cuisine
I'll use this pizza as a life metaphor: When you know what you like, then don't hold back. I love fennel, and with this pizza there is no holding back. You get fennel 3 ways - caramelized, a salami aromatic, and a fragrant dusting of pollen. No worries if you are a fennel newbie. For all of its assertion the fennel never overwhelms in its various iterations, happily mingling with garlic, cheese and the aforementioned onion, so do have a go at it.
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<br />As for the skillet? It's a convenient alternative to a pizza stone, yielding a crisp flatbread-like crust you can whip up in minutes. This stovetop method may also be likened to a life metaphor, discovered when you accidentally drop and crack your pizza stone on the floor in your haste to develop a recipe: Keep calm, carry on, and improvise. You might be pleasantly surprised by the results.
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<br />(If you are lucky enough to have an intact pizza stone, feel free to assemble the pizza, slide it on the stone, and bake at 475 F. for approximately 15 minutes).
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