In a skillet melt the butter over medium heat. Add the shallot, garlic, and a pinch of salt, cooking without browning until fragrant & turning translucent, about 1-2 minutes.
Add in the fennel along with the herbs de provence, fennel seed, and another pinch of salt. Cook, stirring occassionally, until the fennel begins to soften.
Add in the mushrooms, lemon juice, and the final pinch of salt and cook just until mushrooms are softened and just cooked through.
Remove from heat and stir in cream.
Heat oven to 425°F
Set aside the filling in a bowl to cool completely.
Meanwhile roll out your dough on a well floured work surface into a rough circle.
Gently place dough onto a sheet tray, and mound the cooled filling in the center, dot the top with the pieces of cheese and fold up the edges, trimming them to make it a move even shape if desired.
Bake at 425°F for 25-35 minutes or until the crust is golden brown.
Remove from oven, allow to cool slightly at which point it can either be served warm or allowed to cool further and be served at room temperature. Garnish with fresh fennel fronds.