I spotted the first fennel of the season at The Cook's Garden at the farmers market on Saturday. I have some in my garden as well, but it has a long way to go (next year we will plant it earlier!). I made two pizzas, which used most of the bulb, but I've still got a bit leftover to use in salads for the rest of the week (raw fennel is great in salads; many times you can even use the stalks--just try them first to make sure they're not too tough).
1 14-inch pizza crust
1/2 cup tomato sauce
1 1/2 cups chopped fennel bulb
1/2 - 2/3 cup chopped scapes
1-2 oz chopped pecorino or 2-3 oz crumbled feta
2-3 oz shredded mozzarella
Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil.
Spread the tomato sauce over the crust, then sprinkle with the fennel, scapes, and pecorino or feta. Sprinkle the mozzarella over everything. Bake for 15-18 minutes, until crust is done and cheese begins to brown.