Pizza with Fennel, Caramelized Onions, and Potatoes

After my last two fennel recipes, I still had some stalks left from the big bulb I bought last weekend. Here's how I used it up. I bet sweet potatoes or yams would also be good in place of the potatoes.

Olive oil
1 large onion, sliced lengthwise
4-5 cloves garlic, minced
2 cups thinly sliced potatoes
1 1/2 - 2 cups sliced fennel
2 tsp lemon juice
Salt and pepper to taste
1 14-inch pizza crust
4 oz. shredded mozzarella
1/2 cups grated Parmesan

Preheat the oven to 450 degrees. Heat a couple teaspoons of olive oil in a large skillet, then add the onion. Cook, stirring frequently, over medium heat until the onions are nicely caramelized. Add the garlic and potatoes and cook, stirring frequently to prevent sticking, until the potatoes are almost tender (you can speed this process by covering the pan between stirring). Add the fennel and cook another few minutes until tender. Add the lemon juice and salt and pepper and remove from heat.

Lightly paint the crust with olive oil, then top with mozzarella. Spread the fennel and potato mixture over the cheese, then sprinkle the Parmesan on top. Bake for 15-20 minutes, until crust is crisp and cheese starts to brown.

Serves 3-4.