Pairs With

Mediterranean Pizza

1 batch pizza dough, homemade or store-bought, allow to rise at room temperature in large bowl coated with olive oil
3-4 T olive oil
1-1/2 cup onions chopped into small dice
2 cups fennel chopped into small dice
3 cloves finely minced garlic
½ tsp red pepper flakes
1 28 oz can San Marzano tomatoes
1 T plus 1 tsp Pernod
Freshly grated zest of one orange, about 1 T
3-4 slices prosciutto, sliced into 1 inch thick strips
12 shrimp, peeled, deveined, and sliced in half lengthwise
Feta cheese, finely crumbled
1-1/2 tsp Italian herb blend
Cornmeal

Lay baking stones on top rack in oven. Preheat oven to 450 degrees.
In a large sauté pan, heat olive oil, add onions and fennel and sauté until translucent.
Add garlic and red pepper and sauté for 1 to 2 minutes. Do not allow garlic to burn.
Add tomatoes with their juices and simmer until sauce is reduced and thickened.
Turn off heat, add Pernod and orange zest and stir well to combine.
Let sauce cool. You will have enough sauce for 2 pizzas or left-over sauce can be used as a pasta sauce.
Roll out dough into a 12 inch round.
Lightly coat pizza paddle with cornmeal.
Spread about 1-1/2 cups of sauce on dough. Leave about a 1 inch a rim of dough around the edges without sauce.
Arrange sliced shrimp and prosciutto on top of sauce and top with feta cheese.
Sprinkle Italian herbs on top of pizza.
Transfer pizza to baking stones in oven and cook for about 10-12 minutes until shrimp and dough are cooked.
Remove from oven and let sit for 2 minutes and then enjoy!