Taleggio and Fennel Pizza with Applenay-Bacon Compote

Ingredients

• For Pizza Dough

• 3/4 cup warm water
• 2 teaspoons honey
• 1 (1/4 oz) package active dry yeast
• 2 Tablespoons olive oil, plus more for brushing on bowl
• 2 cups flour, plus more for kneading dough
• 1 teaspoon kosher salt

• Pizza Topping

• 6 uncooked applewood smoked bacon slices, chopped
• 1 cup thinly sliced sweet onions
• 1 teaspoon grated garlic
• 1 1/4 cup diced sweet-tart apples, peeled, cored, seeded (e.g.: Golden Delicious)
• 1 1/2 teaspoon fresh thyme leaves
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 1/2 cup Cavit Wines Chardonnay
• Kosher salt, to taste
• 4 1/2 Tablespoons olive oil, divided
• 2 cups thinly sliced fennel bulb, plus fennel fronds for garnish
• 1/3 cup chopped walnuts
• 8 ounces Taleggio cheese, rind removed, cut into small pieces
• 1 ounce truffle oil

Instructions

1. For the Dough: In a large bowl, combine water and honey; sprinkle yeast over water mixture. Let sit until yeast dissolves. Stir in olive oil. In a medium bowl, combine flour and salt. Gradually add the flour mixture to the water mixture. Stir until dough comes together to form a ball. Transfer to a floured surface; knead dough, adding additional flour until no longer sticky. Brush the inside of a large bowl with olive oil; place dough in bowl. Cover bowl with kitchen towel; let dough rise until doubled in size. Punch dough down. Return dough to bowl; let rest while preparing pizza toppings.
2. For the Pizza: Place pizza stone on lowest rack of the oven. Preheat oven to 500 degrees F. Heat for at least 20 minutes.
3. In a large nonstick skillet, over medium high heat, cook bacon until crisp, about 5-6 minutes. Remove bacon to a paper-lined plate. (Do not drain fat from skillet.) Add onions and garlic Cook, stirring, until onions are tender, about 4-5 minutes. Stir in apples, thyme, and crushed red pepper flakes. Cook, stirring occasionally, until just beginning to soften, about 4 minutes. Add wine to deglaze skillet, scraping up any bits at the bottom of the skillet. Cook until liquid is mostly reduced. Remove from heat; stir in crisp bacon. Season with kosher salt to taste. Transfer to a bowl. In the same large skillet, over medium high heat, add 3 Tablespoons olive oil. Add fennel; cook, stirring occasionally, until soft about 4-6 minutes. Season with kosher salt to taste.
4. On a lightly floured surface pizza peel, form dough into about a 14-inch circle. Slide dough onto pizza stone. Bake 6-8 minutes or until just light golden brown. Remove crust from oven. Drizzle crust with 1 1/2 Tablespoon olive oil. Top with fennel, bacon compote, walnuts, and cheese. Bake for 10-12 minutes or until edges are crisp and cheese has melted. (Turn pan once during baking to ensure even browning.) Sprinkle pizza with fennel fronds.

Notes