Grandma-Style Pizza with Capicola and Fennel

Any way you slice it, this savory pizza recipe is a dinner the whole family will enjoy.

slice of Grandma-Style Pizza with Capicola and Fennel on spatula
Photo: Carson Downing
Hands On Time:
25 mins
Total Time:
1 hrs


  • 2 tablespoon olive oil

  • 2 tablespoon tomato paste

  • 2 tablespoon dry red wine

  • 1 14.5 ounce can diced tomatoes, undrained

  • 1 teaspoon fennel seeds, crushed

  • 1 teaspoon dried oregano, crushed

  • ½ teaspoon garlic powder

  • Salt and black pepper

  • 1 pound purchased pizza dough or 1/2 recipe Homemade Pizza Dough (see recipe)

  • 8 ounce mozzarella cheese, shredded (2 cups)

  • 2 ounce thinly sliced capocollo

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


  1. For sauce, in medium saucepan heat 1 Tbsp. olive oil over medium. Add the tomato paste; cook and stir 2 minutes. Add red wine; cook and stir 1 minute. Add tomatoes, fennel seeds, oregano, and garlic powder. Bring to boiling; reduce heat and simmer, uncovered, about 5 minutes or until thickened. Season with kosher salt and ground black pepper; cool 10 minutes.

  2. Meanwhile, preheat oven to 425°F. Place an oven rack in the lower third of the oven. Grease a 15×10×1-inch baking pan. On a lightly floured surface, roll dough into a 15×10-inch rectangle; place in baking pan and stretch to fit, pressing dough up the sides and letting it rest as needed.

  3. Spread sauce evenly over dough. Sprinkle with mozzarella cheese. Arrange capocollo over cheese. Top with sliced fennel and drizzle with 1 Tbsp. olive oil. Bake 25 minutes or until the cheese and crust are lightly browned. Cool 10 minutes before serving. Serves 6.

Homemade Pizza Dough

In an extra-large bowl combine 1 3/4 cups lukewarm water (105°F to 115°F) and 1 1/2 tsp. active dry yeast; let stand 5 minutes or until yeast is foamy. Stir in 4 1/2 cups all-purpose flour and 2 tsp. kosher 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; let rise at room temperature until double in size, 1 1/2 hours. Punch dough down. Shape into two balls. (If not using dough right away, cover and chill up to 2 days.) Makes two 1-lb. portions of dough.

Nutrition Facts (per serving)

401 Calories
15g Fat
44g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 401
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 25%
Cholesterol 28mg 9%
Sodium 1036mg 45%
Total Carbohydrate 44g 16%
Total Sugars 5g
Protein 19g
Vitamin C 10.9mg 54%
Calcium 313mg 24%
Iron 1mg 6%
Potassium 326mg 7%
Folate, total 22.2mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.1mg

*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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