Pesto, Chicken, Caramelized Onion & Fennel Pizza

• Start the onions and fennel: Heat olive oil in a cast iron skillet over medium heat until oil covers the pan evenly and is hot. Add the sliced onions and fennel and stir enough to coat with the oil. Continue to cook over medium heat, stirring occasionally until onions and fennel begin to brown, about 10 minutes.
• Season with salt and spread onions and fennel evenly over bottom of skillet, reduce heat to low. Allow to gently caramelize for 30 minutes, stirring occasionally to ensure they brown evenly. Stir sliced garlic into onions and fennel; continue to cook on low for another 15 minutes, stirring occasionally. Onions and fennel should be golden brown when done. Remove from heat and allow to cool in pan.

While the onions and fennel are caramelizing:

• Pound the thickest part of the chicken breast with a mallet or heavy rolling pin to even out the meat. Season with salt and pepper and a sprinkle of red pepper flakes (optional), on both sides. Drizzle with olive oil to lightly coat. Grill over medium-low heat on a gas grill for 5-7 minutes on each side, depending on thickness, or until the chicken registers 160°F on an instant read meat thermometer. Once done, transfer chicken to cutting board, let rest, tented with foil, 5 minutes, then slice. For this application, it is okay to cook the chicken a little under-done since it will be sliced and then baked in the oven on the pizza.

Roasting Peppers:

• Cut pepper in half and remove stem and seeds. Lay pepper on a rimmed baking sheet, skin side up. Roast red pepper, skin side up, under a broiler until skin blisters and is blackened in spots. Remove from oven and place pepper in a sealed plastic bag to cool--the steam in the bag will make it easier to remove the skin. Once the pepper has cooled enough to handle, remove the skin and slice.
• Layer pesto, mozzarella, sliced chicken, caramelized onions and fennel, and red peppers on prepared crust and bake for 10-15 minutes in a 450° oven. Allow to rest for a few minutes after removing from the oven before slicing.

• Arrange oven racks so that one is in the lowest setting and one is in the middle of the oven. Preheat oven to 450°F.
• Dissolve yeast and sugar in warm milk in a bowl and let stand 5 minutes.
• In a food processor or a large bowl, mix brown rice flour, tapioca flour, xanthan gum, Italian seasoning, garlic, and salt until well combined. With the processor running, pour yeast mixture, olive oil, and vinegar through the chute and process until it forms a soft ball of dough, about 30 seconds. If mixing by hand, pour the wet ingredients into the dry ingredients and stir until all the ingredients are thoroughly mixed and the mixture begins to clean the sides of the bowl and forms a soft, yet sticky ball of dough.
• Brush a non-stick pizza pan with olive oil or line pan with parchment paper (parchment paper works best). Place dough in the middle of the pan, and with oiled or wet hands, press into shape, crimping edges to form a rimmed edge. Set aside and let rest for 15-20 minutes.
• Place on the lower rack and bake for 8-10 minutes until dough is set and just beginning to brown. Remove from oven and brush edges of crust with olive oil.
• Top as desired and return to middle rack of oven and back for 10-15 minutes.