Recipes and Cooking Pizza Grandma Pizza With Capocollo and Fennel Be the first to rate & review! This classic Long Island favorite gets delicious toppings worthy of its Italian roots. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 18, 2023 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 25 mins Cook Time: 25 mins Total Time: 1 hrs Servings: 8 Yield: 1 Jump to Nutrition Facts 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. Our Best Pizza Recipes Are Better Than Takeout Ingredients 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 1½ tsp. salt Directions 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. 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. 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 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.) 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. 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. Rate it Print Nutrition Facts (per serving) 426 Calories 12g Fat 61g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.