Be sure to cut the lemons as thinly as you possibly can. Paper thin. (You can see in the photo above how thin we're talking.) I actually started using a mandoline, but couldn't get the slices thin enough. I ended up using a sharp knife, which worked perfectly. Thin slices will ensure that the rinds get nice and soft as the lemons roast and you won't get a huge mouth full of tart, bitter flavor. Next time, I think I'll also cut the lemons into half moons instead of circles just to make the pizza a little easier to eat. You also want to be sure to use part skim ricotta here. Full fat is too greasy and will leave puddle of oil and a soggy crust.
Heat oven to 400F. Grease baking sheet. Unroll dough; places on greased sheet. Bake 10 minutes, or until crust begins to brown.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook fennel in oil 10 minutes, stirring frequently, until soft and golden brown.
Spread ricotta over partially baked pizza crust. Top with caramelized fennel, lemon slices, and olives. Bake an additional 15 minutes. Sprinkle with parsley, if using, prior to serving.