- 2 dough balls, stretched
- For the tomato base, mix:
- 1 x 400 g x can Italian tomatoes, blended
- olive oil, to taste
- 2 cloves garlic, grated
- salt, to taste
- For the pizza toppings:
- 1 t garlic, crushed
- 60 g cheese mix (75% mozzarella to 25% Emmenthal)
- 70 g Woolworths salame Milano
- 1 ball burrata or stracciatella cheese or 1 x 250 g tub
- 1 bulb fennel, shaved, plus fronds to garnish
- Woolworths chilli-infused olive oil, for drizzling
- sea salt and freshly ground black pepper, to taste
1. Prepare the pizza base, then stretch it out and arrange on a pizza paddle. Using the base of the ladle, evenly spread the tomato sauce on the base in circular motion from the inside to the outside, leaving a border for the crust. Use 1 small ladleful per base.
2. Sprinkle over the garlic, dot with the cheese mix and top with the salame and a handful of shaved fennel.
3. Bake in a hot pizza oven for 5 minutes, or until the topping is bubbling, the crust is puffy and has a slight char. Alternatively, bake in a preheated oven at 220–250°C for 10–15 minutes on a preheated pizza stone, baking tray or wrap an oven rack in foil and place the pizza directly on the foil so the hot air can circulate easily.
4. Carefully remove the pizza from the oven and cut into even slices using a pizza cutter while still hot. Divide the stracciatella or burrata over the pizza and top with the shaved fennel and fronds, a crack of black pepper and drizzle liberally with chilli oil.
Cook’s tip: Stracciatella is buffalo mozzarella that has been shredded and soaked in cream, while burrata is a ball of mozzarella filled with stracciatella and cream. Add them after the pizza has been baked to give it a silky, luxurious mouthfeel and to add freshness. They’re too delicate to add before baking. The best way to cook fennel in time with the other pizza toppings is to shave it so it cooks quickly and doesn’t become overpowering in flavour. If you don’t like fennel, thinly sliced leeks or red onion work really well with this pizza, too.
Photographs: Sadiqah Assur-Ismail
Recipes and production: Hannah Lewry and Anthony Hoard
Food assistant: Kate Ferreira