Recipes and Cooking Grandma-Style Pizza with Capicola and Fennel Be the first to rate & review! Any way you slice it, this savory pizza recipe is a dinner the whole family will enjoy. By Annie Peterson Annie Peterson Instagram Annie Peterson has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens® food publications for more than 15 years. She received her B.A. from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th, and 17th editions of the iconic Better Homes & Gardens® New Cook Book. She also serves as Recipe Editor for Allrecipes Magazine. Learn about BHG's Editorial Process Updated on September 9, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 1 hrs Servings: 6 Jump to Nutrition Facts Ingredients 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 Directions 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. 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. 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. Rate it Print Nutrition Facts (per serving) 401 Calories 15g Fat 44g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.