Heat 1 tablespoon of olive oil in a skillet over medium heat. Add finely chopped spring onions and 1.5 teaspoons of salt, cooking for about 5 minutes until they soften.

Now, add the chopped fennel and minced garlic to your skillet with the cooked onions. Continue to cook for an additional 5-7 minutes until the fennel starts to soften.

While your filling cooks, roll out the beer pizza dough on a floured surface into your desired shape. Transfer it to a pizza stone or a parchment-lined baking sheet.

Evenly distribute the caramelized spring onion and fennel mixture over the prepared pizza crust.

Place your assembled fennel pizza into a preheated oven set to 425°F (220°C) and bake for 10-15 minutes.

In a small saucepan, bring the balsamic vinegar to a gentle boil over medium heat. Reduce the heat to a simmer and let it cook for about 15 minutes.

Once your fennel pizza is beautifully baked, remove it from the oven and drizzle the balsamic reduction over the top before slicing.