Pizza with Caramelized Fennel, Onion, and Olives

While the yeast pizza dough is rising, prepare a savory filling.
To make the dough, dilute the yeast in warm water in a large bowl and let it stand for 5 minutes. Lightly pour the flour into dry measuring cups; smooth with a knife. Add 1 3/4 cups flour and salt and beat with a mixer on medium speed until smooth. Place the dough on a floured surface. Knead until smooth and elastic (about 10 minutes); add enough remaining flour, 1 tablespoon at a time, so that the dough does not stick to your hands (the dough will be sticky).Place the dough in a large bowl greased with cooking spray, turning it over so that it covers the top. Cover and let rise in a warm place (85 °), draughty, for 45 minutes or until the dough is doubled in size. (Press two fingers into the dough. If there is a dent, then the dough has risen sufficiently.) Knead the dough; knead 5 times and leave for 15 minutes. Roll out the dough in a 12-inch circle on a floured surface. Place the dough on a 12-inch pizza pan or baking sheet greased with cooking spray and sprinkled with cornmeal. Grasp the edges of the dough with your fingers to make a side.To prepare the filling, heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the fennel and the next 5 ingredients (fennel and black pepper) and cook for 20 minutes or until golden brown, stirring frequently.Preheat the oven to 450 degrees.Spread the sauce over the cake, leaving a 1/2-inch border; sprinkle with the fennel, cheese, and olive mixture. Bake at 450 ° C for 18 minutes or until lightly browned.