2 tablespoons extra-virgin olive oil, divided
1/2 bulb Red Dog Farm fennel
1/2 onion
Coarse salt and ground pepper
4 ounces store-bought pizza dough (or make your own!)
4 ounces shredded fontina cheese
Fennel fronds

Caramelize the Fennel and Onion

In a large skillet with a tight-fitting lid, heat olive oil over medium-high heat. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium heat, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.

Make the Pizza

Turn on one side of your grill to medium-high.

On a lightly floured work surface, stretch or roll pizza dough into a 10-inch-long oval or other shape. Brush one side lightly with olive oil and season with salt and pepper.

Using your hands, place dough, oiled side down, directly over heat source. Brush dough with olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.

Top with cheese and fennel fronds; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.