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1
Remove the stems from the fennel bulb.
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2
Chop 2 tablespoons of fronds and save the remaining fronds for another use.
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3
Halve the bulb lengthwise, remove the core, and thinly slice each half.
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4
Heat a large skillet over medium-high heat.
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5
Add 3 tablespoons oil, fennel bulb, onion and fennel seed.
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6
Cook, stirring occasionally, until vegetables are very tender and caramelized, about 25 minutes.
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7
Season with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper.
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8
In a small bowl, mash the beans with 2 tablespoons oil, lemon zest, 1/2 teaspoon salt and 1/8 teaspoon pepper until they form a chunky puree.
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9
Heat the oven to 500 degrees.
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10
Lightly oil a baking sheet.
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11
Lightly flour a work surface, and stretch or roll the dough into a 12-inch round.
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12
Spread the bean mixture on half of the dough, leaving a half-inch border.
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13
Top with the fennel-onion mixture and sprinkle with fennel fronds.
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14
Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.
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15
Transfer calzone to baking sheet.
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16
Brush the top with olive oil, and sprinkle with flaky salt.
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17
Bake until crust is golden brown and firm, 15 to 20 minutes.
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18
Let cool 5 minutes before serving with lemon wedges.
