Adapted From Yogurt by Janet Fletcher

1 Recipe of Nigel’s Pizza Dough * Recipe included

1 TB All-Purpose Flour, plus more for dusting

1 TB Extra Virgin Olive Oil

1/2 Large Yellow Onion, thinly sliced

1/2 Fennel Bulb, thinly sliced

Kosher or Sea Salt and freshly ground Black Pepper

3/4 cup plain drained Yogurt or Greek Yogurt, not nonfat

1 large Eatwell Farm Egg Yolk

A few scrapings of Whole Nutmeg or pinch of ground

Fine Semolina, for the pizza peel (we use polenta)

3 to 4 oz Pancetta, cut into 1/4” dice, at room temp (this is optional, I think the flavor of the onion and fennel is delicious enough!)

1 TB chopped Italian Parsley

Position a rack in the upper third of the oven.  Set a pizza stone on the rack and preheat the oven to its highest setting for at least 45 minutes to heat the stone thoroughly.  About 20 minutes before baking, turn on the broiler to heat the top surface of the baking stone.  Warm the olive oil in a skillet over medium heat.  Add the onion and fennel, season with salt and pepper, and sauté until softened but not colored, about 5 minutes.  Transfer to a plate.  In a bowl, whisk together the yogurt, egg yolk, 1 TB flour, nutmeg, 1/2 tsp salt, and several grinds of black pepper.  Generously dust a pizza peel or rimless baking sheet with semolina (or polenta).  If using store bought dough follow the directions on the package, if you are making Nigel’s pizza dough, use about1/3 of the dough per pizza.  Using floured fingertips, flatten the pizza dough into a round, and then roll out to about 10” diameter.  Transfer the dough to the prepared peel and quickly top with the yogurt mixtures, spreading it almost to the rim, then scatter onion and fennel on top.  Dot with pancetta, if using.  Slide the pizza onto the preheated stone.  Broil until the rim is puffed and golden brown, 3 to 4 minutes.  Every broiler is different, monitor carefully.  Turn off the broiler and return the oven thermostat to the highest setting.  Continue baking until the pizza bottom is fully cooked and lightly browned, about 5 minutes longer.  Transfer to a cutting board, sprinkle with parsley and cut into wedges to serve.