(makes one large pizza)
Pizza dough
- 1 tsp active dry yeast
- 1/4 tsp sugar
- 1/2 cup lukewarm water
- 1/2 cup lukewarm water
- 1 1/4 cups strong white flour
- 1/2 tsp salt
Toppings
- 150g The Hungarian Artisan Co. Pink Peppercorn & Fennel Salami
- 1 large bulb fennel, sliced
- 3 shallots, peeled and cut in quarters
- 2 tbs olive oil
- 1 tsp salt
- 1/2 cup mozzarella cheese
- 75g goat feta
- 1/4 cup walnuts
- Handful fresh rocket
- Zest of 1 lemon
Method
- Preheat the oven to 200ºC.
- Place the yeast, sugar and water in a bowl and mix to combine.
- Set aside in a warm place for 5 minutes until bubbles appear on the surface.
- Place the flour and salt in a bowl and make a well in the centre. Add the yeast mixture and mix together.
- Using well-floured hands knead the dough for 5-10 minutes until smooth and elastic.
- Place the dough in a clean oiled bowl under a damp tea-towel in a warm place to rise until it has doubled in size.
- While the dough is rising prepare the toppings…
- Place the sliced fennel, shallots, garlic and salt in a roasting dish.
- Drizzle with olive oil and cover with tin foil.
- Roast for 20 minutes.
- Uncover and roast for a further 10 minutes until caramelised.
- Remove from the oven and place to one side.
- Increase the heat to 220ºC.
- Roll out the dough on a floured surface until 1/2 cm thick.
- Transfer to a lined baking tray.
- Arrange the fennel, shallots and garlic on the pizza base.
- Then sprinkle over the mozzarella.
- Add the salami and the goat feta.
- Drizzle with a further 1 tablespoon of olive oil and place in the oven to cook for 15 minutes.
- Then scatter over the walnuts and return the pizza to the oven for a further 5 minutes until golden.
- Top with a handful of rocket and the zest of a lemon.
