• Gather all ingredients before starting the recipe.
• Place potatoes in a medium sauce pan, rinse under cold water, then add water to cover by about 2". Bring to a boil, reduce to a fast simmer and cook until the potatoes can be pierced with the tip of a knife, about 15 minutes.
• Drain potatoes and let come to room temperature, then slice into 1/4" thick slices and transfer to a bowl.
  
• Make a marinade with lemon juice, lemon zest, 2 tablespoons of oil and kosher salt and black pepper. Add the marinade to cooled potatoes and toss to combine. Set aside until ready to make pizza.
• Drizzle olive oil in a medium skillet over medium high heat.
• Add sliced fennel and season with kosher salt and black pepper. Do not crowd, and sear until the fennel is nicely charred, then turn and cook the second side, about 3-4 minutes per side.
  
• Add 1/4 cup wine to skillet, reduce heat, cover the pan and sauté until the fennel becomes soft when pierced with a fork, about 5-6 minutes.

Assembly and Baking

• Pre heat oven to 400°F.
• Top naan with potato mixture, it's ok to overlap the potatoes. Reserve the marinade from the potatoes.
  
• Top potatoes with braised fennel.
  
• Bake for 15 minutes or until the crust is crisp.

Garnish

• Chop reserved fennel fronds and sprinkle on top of the finished pizza.
• Drizzle with marinade from the postatoes, slice pizza and serve.