Slow Roasted Fennel with Pink Peppercorn & Fennel Salami Pizza


(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


  • 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


  • 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.

beautifully artisan, hand crafted to perfection.