White Bean and Caramelized Onion Calzone

Preparation

1. Step 1

   Remove the stems from the fennel bulb. Chop 2 tablespoons of fronds and save the remaining fronds for another use. Halve the bulb lengthwise, remove the core, and thinly slice each half.

2. Step 2

   Heat a large skillet over medium-high heat. Add 3 tablespoons oil, fennel bulb, onion and fennel seed. Cook, stirring occasionally, until vegetables are very tender and caramelized, about 25 minutes. Season with ¼ teaspoon kosher salt and ⅛ teaspoon pepper.

3. Step 3

   In a small bowl, mash the beans with 2 tablespoons oil, lemon zest, ½ teaspoon salt and ⅛ teaspoon pepper until they form a chunky puree.

4. Step 4

   Heat the oven to 500 degrees. Lightly oil a baking sheet.

5. Step 5

   Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread the bean mixture on half of the dough, leaving a half-inch border. Top with the fennel-onion mixture and sprinkle with fennel fronds. Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.

6. Step 6

   Transfer calzone to baking sheet. Brush the top with olive oil, and sprinkle with flaky salt. Bake until crust is golden brown and firm, 15 to 20 minutes. Let cool 5 minutes before serving with lemon wedges.