Ingredients
1 lb. Pizza dough 2 Onions, medium
1 Fennel bulb, large
1 cup Romano cheese
1 cup Chopped tomato
1 cup Carapelli Premium Extra Virgin Olive Oil
4 Rosemary sprigs

Roll up the dough to fit in sheet pan. Brush dough with Carapelli Extra Virgin Olive Oil and cover; press down to seal. Let dough rise at room temperature for a couple of hours, until it comes to the edge of the pan. Chop the onion, fennel bulb and tomatoes finely. Sauté all three ingredients in three tablespoons of Carapelli Premium Extra Virgin Olive Oil. Add a dash of salt and pepper. Let cool to room temperature. Brush with oil and place in a preheated oven at 350º F. Cook 25 minutes. Let cool and cut.

Makes a full sheet.