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Fennel, olive and parmesan pizza
Fennel, olive and parmesan pizza
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate homemade pizza with fennel, olives, and anchovies for a gourmet twist.
Ingredients:
  • 18.20 gm olive oil
  • 2 baby (about 400g) fennel bulbs, green sprigs reserved, thinly sliced
  • 1 large red onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • Olive oil, to grease
  • Plain flour, to dust
  • 1 x quantity basic pizza dough (see related recipe)
  • 1 x 140g tub pizza sauce
  • 80g pitted kalamata olives, halved lengthways
  • 12 anchovy fillets, drained on paper towel, halved lengthways
  • 1 tsp dried oregano
  • 50g shaved parmesan
Instructions:
  • In a large non-stick frying pan over medium heat, warm the oil and add the fennel, onion, and garlic. Stir and cook for 2 minutes. Reduce heat to low, cover, and cook for 8 minutes until the fennel and onion are softened. Transfer to a bowl and let it cool for 15 minutes.
  • Preheat your oven to 230°C. Grease two 27.5cm-diameter pizza trays with oil and dust with flour. Divide the pizza dough into 2 portions. Roll out one portion on a floured surface to fit a tray, forming a thicker rim around the edge. Prick the dough with a fork, avoiding the edge. Repeat with the second portion.
  • Evenly coat the bases with pizza sauce, leaving a 1cm border. Add the fennel mixture, olives, and anchovy on top. Sprinkle with oregano. Let it rest in a warm, draft-free place to rise for 20 minutes or until the rim puffs up.
  • Moisten the edges of the pizzas with water and bake in a hot oven, switching the trays midway, for 20 minutes or until the crusts pull away from the sides. Garnish with shaved parmesan and fennel sprigs before serving hot.

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