Instructions

1. In a small bowl combine yeast warm water, olive oil and honey: set aside 5 minutes.
2. In a large bowl, combine flours, fennel seeds, salt and Parmesan cheese: making a well in the center.
3. Add liquid to the dry ingredients and stir to combine.
4. Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes.
5. Cover and place in an oiled bowl in a warm draft free place to rise for about 30 minutes.
6. In a small food processor place sun dried tomatoes and garlic.
7. Pulse a few times and drizzle in olive oil adding enough to make a smooth paste.
8. In a medium skillet over medium heat cook sausage: break into medium to small pieces until browned.
9. Remove sausage using a slotted spoon to a plate.
10. In the same skillet, cook onions and fennel until caramelized, about 8-10 minutes.
11. Add 1-tablespoon butter if no oil is left in the pan. Remove from heat and set aside.
12. Preheat oven to 500 degrees F.
13. Place pizza stone in oven to preheat.
14. Punch down dough and stretch and roll on lightly floured surface into your desired thickness: about 14-16 inch round.
15. Transfer the round to a cornmeal dusted peel.
16. Spread sun dried tomato pesto on the dough.
17. Top with slices of provolone cheese, and shredded pepper jack.
18. Arrange sausage, onion/fennel, and bell peppers on top.
19. Sprinkle with rosemary and finally top with pickled jalapenos.
20. Slide pizza onto baking stone and bake for 12-15 minutes.
21. Turn the pizza and continue cooking 2-3 more minutes or until cheese is melted and crust is golden brown.
22. Slice and serve with a glass or Cavit Cabernet Sauvignon!