Grandma Pizza With Capocollo and Fennel

This classic Long Island favorite gets delicious toppings worthy of its Italian roots.

single slice of pizza on a gray background covered in tasty toppings

Carson Downing

Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
1 hrs

Dig in to a savory Italian favorite without eating out. We're sharing our favorite Grandma pizza recipe made with fennel and capocollo. Usually cut extremely thin, capocollo has the perfect combo of salt and spice to add a kick to this Grandma pizza recipe. Fennel balances it out with its subtle sweet licorice flavor. Meanwhile, the dry red wine mixed in with the sauce helps bring out the rich flavors of the tomatoes, fennel seeds, and garlic powder. Together, these powerhouse ingredients create a dish to remember.


Grandma Pizza With Capocollo and Fennel

  • 2 Tbsp. olive oil

  • 2 Tbsp. tomato paste

  • 2 Tbsp. dry red wine

  • 1 14.5 ounce can diced tomatoes, undrained

  • 1 teaspoon fennel seeds, crushed

  • 1 teaspoon dried oregano, crushed

  • ½ tsp. garlic powder

  • Salt and black pepper

  • 1 portion Grandma-Style pizza dough

  • 2 cups shredded mozzarella cheese (8 oz.)

  • 2-4 oz thinly sliced capocollo

  • 1 medium fennel bulb, trimmed, cored, and thinly sliced

Grandma-Style Pizza Dough

  • 1¾ cups lukewarm water (105° to 115°F)

  • 1½ tsp. active dry yeast

  • 4½ cups all-purpose flour

  • tsp. salt


  1. For sauce, in a medium saucepan heat 1 Tbsp. of the olive oil over medium heat. Add the tomato paste; cook and stir for 2 minutes. Add wine; cook and stir 1 minute. Add tomatoes, fennel seeds, oregano, and garlic powder. Bring to boiling; reduce heat. Simmer, uncovered, until thickened, about 5 minutes. Season with salt and pepper. Cool 10 minutes.

  2. Meanwhile, place an oven rack in the lower third of the oven. Preheat oven to 425°F. Grease a 15x10-inch baking pan. On a lightly floured surface roll dough portion into a 15x10-inch rectangle; place in prepared baking pan and stretch to fit, pressing dough up the sides and letting it rest as needed.

  3. Spread sauce over dough. Top with cheese, capocollo, and fennel; drizzle with remaining 1 Tbsp. olive oil. Bake until the cheese and crust are lightly browned, 25 minutes. Cool 10 minutes.

    Test Kitchen Tip: To slice fennel, first remove the tough core by cutting a wedge-shape piece from the top of the bulb through the bottom; discard the core. Then place the bulb, cut side down, onto a cutting board and use a chef's knife to slice the bulb lengthwise into thin strips.

Grandma-Style Pizza Dough

  1. In an extra-large bowl combine the water and yeast, let stand 5 minutes or until yeast is foamy. Stir in flour and salt. (Dough will be shaggy.)

  2. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 3 minutes. Place in a well-greased bowl, turning to grease surface of dough.

  3. Cover with plastic wrap; let rise at room temperature until double in size, 1½ hours. Punch dough down. Shape into two balls. If not using dough right away, cover and chill for up to two days.

Nutrition Facts (per serving)

426 Calories
12g Fat
61g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 425.7
% Daily Value *
Total Fat 12.3g 16%
Saturated Fat 4.4g 22%
Cholesterol 26.6mg 9%
Sodium 881.8mg 38%
Total Carbohydrate 60.5g 22%
Dietary Fiber 3.3g 12%
Total Sugars 2.4g
Protein 16.5g
Vitamin D 0.2mcg 1%
Vitamin C 5.2mg 26%
Calcium 189.8mg 15%
Iron 4.1mg 23%
Potassium 302.2mg 6%
Fatty acids, total trans 0.2g
Vitamin D 8.8IU
Alanine 0.6g
Arginine 0.7g
Ash 3.5g
Aspartic acid 1g
Caffeine 0mg
Carotene, alpha 1.2mcg
Choline, total 29mg
Copper, Cu 0.2mg
Cystine 0.2g
Energy 1781.8kJ
Fluoride, F 48.7mcg
Folate, total 162.7mcg
Glutamic acid 4.2g
Glycine 0.6g
Histidine 0.4g
Isoleucine 0.7g
Leucine 1.2g
Lysine 0.8g
Methionine 0.3g
Magnesium, Mg 33.7mg
Manganese, Mn 0.7mg
Niacin 5.9mg
Phosphorus, P 241.5mg
Pantothenic acid 0.8mg
Phenylalanine 0.7g
Phytosterols 8.4mg
Proline 1.6g
Retinol 54.6mcg
Selenium, Se 35.3mcg
Serine 0.8g
Starch 0g
Theobromine 0mg
Threonine 0.5g
Vitamin E (alpha-tocopherol) 1.1mg
Tryptophan 0.2g
Tyrosine 0.6g
Valine 0.8g
Vitamin A, IU 447.9IU
Vitamin A, RAE 67.8mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.2mg
Vitamin K (phylloquinone) 12.3mcg
Water 116.2g
Zinc, Zn 1.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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