Ingredients
1 (4-6 oz.) boneless pork chop, thinly sliced
1 teaspoon kosher salt
1 teaspoon ground fennel seed
¼ teaspoon freshly ground black pepper
1 small bunch broccoli rabe (ripini), stems trimmed, chopped
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled, thinly sliced
Pinch crushed red pepper flakes
¼ teaspoon kosher salt
1 small fennel bulb, cored, thinly sliced (1 cup)
1 sweet onion, thinly sliced (1 ½ cups)
2 tablespoons Bogle Chardonnay
¼ teaspoon kosher salt
Fresh pizza dough for 1 (12-14-inch pizza)
4 ounces fontina cheese, shredded
¼ cup grated parmesan cheese
2 ounces deli provolone cheese, shredded
Cornmeal for dusting peel
Cooking Instructions:
1. Heat pizza stone for 60 minutes at 500°F.