Preparation time is 1hours 40minutes
Cook time is 35minutes
Total time is 2hours 15minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
For the base
- 350grams strong white flour
- 1/2teaspoons sugar
- 1teaspoons fast action dried yeast
- 4tablespoons olive oil, divided
- 3 bulbs fennel, finely sliced, fronds reserved
- 120grams anchovies, drained
- 2teaspoons balsamic vinegar
- 1/2 medium lemon, juice and zest
- 100grams parmesan
- 60grams rocket
Description
This pissaladière-style pizza is packed with French flavours and is deliciously different.
Method
Step 1 of 5
Place the flour, sugar and dried yeast in a large bowl. Pour in 200ml of warm water and a tablespoon of oil and mix to form a soft dough. Tip onto a floured surface and knead for 10 minutes until springy and smooth. Place in a clean, oiled bowl, cover with a tea towel and set aside to rise in a warm place for 1 hour.
Step 2 of 5
Add a tablespoon of oil to a large pan on medium heat and add the sliced fennel, anchovies, vinegar and a splash of water cook gently for 10-15 minutes, stirring occasionally.
Step 3 of 5
Once the dough has doubled in size, knock back and gently knead on the work surface. Drizzle a large baking sheet with oil and place the dough on top. Spread to form a thin rectangle (leaving space for the dough to expand) and top with the fennel and anchovy mix, green olives and lemon zest. Cover with cling film and set aside to rise for 30-60 minutes.
Step 4 of 5
Pre-heat the oven to 200°C/180°C fan-forced. Once the dough has puffed up to fill the baking sheet, bake for 20 minutes or until golden.
Step 5 of 5
Toss the rocket and fennel fronds in a bowl with olive oil, lemon juice and zest and scatter on the pizza. Top with shaved parmesan and serve.
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