Roasted Tomato, Fennel, and Asiago Pizza

Name: Roasted Tomato, Fennel, and Asiago Pizza
Yield: Serves 4 as a main course or 8 as a first course
Ingredients: 6 tablespoons, virgin olive oil; 1 tablespoon, minced garlic; 1/2 teaspoon, herbes de Provence; 1 teaspoon, ground black pepper; 1 1/4 cups, water; 1 package, dry active yeast; 1 teaspoon, granulated sugar; 3 cups, bread flour; 1/4 cup, cornmeal; 2 teaspoons, table salt plus additional for sprinkling; 3 tablespoons, virgin olive oil plus extra for drizzling; 1 , large Spanish onion (about 1 1/4 pounds), halved and sliced thin; 1 bulb, fennel medium (about 1 pound), sliced thin; 4 large cloves, garlic sliced thin; 1 tablespoon, fresh thyme, or 1 teaspoon dried; 1 teaspoon, fennel seeds; 1/4 teaspoon, red pepper flakes; 12 , plum tomatoes (small), halved lengthwise; 3 tablespoons, virgin olive oil; , Salt and ground black pepper; 1/2 cup, grated Asiago cheese (about 1 ounce)

Main Courses
Cheese
Vegetables
Grilling & Barbecue
Vegetarian
Pizza

Appears in Cook's Illustrated May/June 1993

Grilling pizza in the backyard produces an extraordinarily crisp dough and makes easy summer appetizers.

SERVES 4 as a main course or 8 as a first course

TIME 2 hours, plus 2½ hours rising

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