The sweet roasted fennel and the spicy Peppercorn Salami work a treat in this pizza, together with the fresh tang of the goat feta and rocket.
Team that up with a bit of lemon zest and crunchy walnuts and you have everything you could ever want together in one yummy pizza!
This recipe, created for The Hungarian Artisan, would be incredible for a casual Sunday lunch in the sun shared with friends and a nice glass of cold Sauvignon Blanc.
Slow Roasted Fennel and Peppercorn Salami Pizza
(makes one large pizza)
Pizza dough
1 teaspoons active dry yeast
1/4 teaspoon sugar
1/2 cup lukewarm water
1 1/4 cups strong white flour
1/2 teaspoon salt
Toppings
1 large bulb fennel, sliced
3 shallots, peeled and cut in quarters
2 tablespoons olive oil
1 teaspoon 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.
