Instructions

1. Heat pizza stone for 60 minutes at 500°F.
2. Mix the pork with fennel, salt & pepper. Blanch broccoli for 3 minutes in boiling water then drain.
3. Heat 2 tablespoons oil over medium-high heat in skillet add pork, cook for 1 minute. Transfer to plate.
4. In same skillet add garlic, crushed red pepper, 1 tablespoon oil and cook for 30 seconds.
5. Add broccoli, ¼ teaspoon salt then transfer to plate. In skillet add onions and fennel.
6. Cover and cook for 10 minutes or until caramelized.
7. Add in Chardonnay stirring up any browned bits on bottom of pan. Add salt and cook until Chardonnay evaporates.
8. Shape into 14 inch base and place on cornmeal dusted peel.
9. Sprinkle half the Fontina & Parmesan on dough.
10. Sprinkle on fennel-onions and remaining fontina.
11. Place pork & broccoli evenly on top.
12. Sprinkle provolone and other half of Parmesan. Slide pizza onto pizza stone and bake for 15 minutes or until crust is golden and crisp.