Instructions: In a large skillet, cook the onion and fennel seeds in the oil for 5 minutes, or until the onion is tender. Add the meat and cook, stirring frequently, until browned, about 10 minutes. Stir the tomatoes, parsley, and salt and pepper to taste. Cook until thickened, about 5 minutes. Stir in the peas and cook 5 minutes more. Remove from the heat and let cool.

Stir in the cheeses.

Preheat the oven to 425 degrees F. Oil a 12 inch pizza pan or a large baking sheet. With a rolling pin, roll out 1 piece of dough to a 12 inch circle on a lightly floured surface. Transfer the dough to the prepared pan. Spread the filling evenly in the center of the dough, leaving a 1/2 inch border all around. Roll out the remaining dough to a 12 inch circle.

Place the circle over the filling, stretching it gently to meet the edge of the bottom circle. Crimp the edges with your fingers, lifting the bottom edge over the top. Press the edges of the dough together firmly to seal.

Brush the top with the egg wash. Sprinkle with bread crumbs. With a small, sharp knife, cut several slits in the top of the dough. Bake 35 to 40 minutes, or until browned and crisp. o serve hot, transfer the pizza to a cutting board and cut into wedges. To serve at room temperature, slide the pizza onto a rack to cool.

Yield: 8 servings

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