How to Prepare Basil And Fennel Pizza

Pizzas are a joy for all. Easy to make and frankly eat. This is a topping of basil and fennel. Preparing pizza dough is easy and we have discussed the ins and outs of this elsewhere. There are lots of approaches but the main feature is making sure the oven is hot enough to get that crispy base.

The flavour combination came from a Gloucester based Italian pizzeria and restaurant. It closed many years ago to become a Turkish restaurant. 

Preparation time: 1 hour; Cooking time: 14 – 15 minutes

Ingredients For The Dough:

• 300g (10½oz) Tipo 00 flour or pizza flour (strong white flour)
• 1/2 teaspoon fast action yeast
• 2 tablespoon olive oil
• 170ml (6fl oz) water
• 1/2 teaspoon salt

Preparation of the Pizza Dough:

1. Prepare a pizza dough by tipping flour, salt and yeasts into a large bowl and make a well in the middle. Pour water and oil into the well and slowly incorporate the flour until you have a soft dough. Tip the dough out on to a lightly floured surface and knead for 5 to 10 minutes. Place back into the bowl, cover and leave to rise for one hour, or overnight in the fridge.
2. Preheat the oven to 240ºC/220ºC fan/gas mark 8.
3. Lightly knead the dough again. Divide the dough into two balls and roll out thinly with a rolling pin.
4. Get the bases ready on two baking trays for the sauce topping. 

The Basil and Fennel Pizza Topping

Ingredients: 

• 1 very thinly sliced fennel
• 100g (3½oz) mozzarella cheese, grated or sliced
• 200ml (7fl oz) tomato passata or homemade tomato sauce
• 2 garlic cloves, minced
• 2 tsp sugar
• 1 onion sliced
• 2 tbsp olives – green and black
• 1 tbsp dried oregano
• 1 handful of spinach leaves
• Some small bunches of basil leaves
• olive oil for drizzling

Preparation:

1. Spread about 3 or 4 tbsp of tomato passata on each pizza base. Leave a small area on the rim
2. Add the sliced fennel, spinach, olives, sliced onion, mozzarella and sprinkle over some oregano.
3. Bake for between 12 to 14 minutes until the edge of the base starts to crisp up. The oven needs to be extremely hot so no opening of what is meant to be a very hot oven.
4. Take out of the oven and drizzle with a little olive oil. Dress with basil and spinach leaves.
5. Serve immediately. Ideally cut into slices with a pizza cutter.

Revised from 2nd June 2001. Updated recipe instructions and ingredient list.