O.k. first off I should say that I didn't make this with fennel. I tried three stores and they were all out, which is sad because I love the taste of fennel bulb. I had an orange bell pepper in the fridge that was fast approaching its usefullness date, so I just adapted. Feel free to us what you want, but I urge you to give fennel a try as it is so yummy.
3 ounces chicken apple sausage
2 teaspoons olive oil
1 1/2 cups vertically sliced sweet onion
1 cup thinly sliced fennel bulb (about 1 small bulb) * see comment above
1/4 teaspoon salt
1 prebaked pizza crust (I used a 10oz Boboli thin crust)
3/4 cup (3 ounces) shredded Gouda cheese
1 tablespoon chopped fresh chives ( I didn't have any so I used Penzey's pasta sprinkle instead!!!)
Preheat oven to 450F
Heat a large nonstick skillet over medium-high heat. Add sausage to pan (removed from it's skins) and saute for 4 minutes or until browned. Remove from pan.
Add oil to pan. Add onion, fennel and salt; cover and cook 10 minutes or unitl tender and lightly browned, stirring occasionally.
Place pizza crust on baking sheet. Top evenly with onion mixture, sprinkle with cheese, and top evenly with sausage. Bake at 450F for 12 minutes or until cheese melts. (I used a thin crust boboli and it was done quicker).
Sprinkle evenly with the chives and serve.
(originally from Cooking Light)