No-knead pizza with fennel, Italian sausage & burrata

This is a great method to have up your sleeve. Spend five minutes stirring the dough the day before, then you’ve got pizza to go the next day. Add any toppings you like.

SERVES 4 PREP 40 mins plus overnight proving COOK 30 mins EASY ❄ sauce only

¼ tsp fast-action dried yeast ½ tsp golden caster sugar 500g plain #lour, plus extra for dusting semolina, for the trays olive oil, for shaping the dough 6 spicy Italian sausages, skins removed ½ tsp fennel seeds, toasted and crushed

1 large ball of burrata or mozzarella, torn (about 270g) small handful of basil leaves, to serve For the sauce 2 tbsp olive oil 1 garlic clove, sliced 400g can cherry tomatoes

1 Mix the yeast with 400ml warm water and the sugar, then set aside for 5 mins. Put the flour and 1 tsp salt in a bowl. Gradually mix in the liquid until you have a rough dough. Cover and leave in a cool place overnight (but don’t chill it).

2 To make the sauce, heat the oil in a small pan, briefly fry the garlic, then tip in the tomatoes. Simmer for 12-15 mins until the sauce has thickened, then leave to cool.

3 The next day, tip the dough out on a floured surface – it will be very sticky and bubbly. Dust with a little more flour, then divide in half using a sharp floured knife. Lightly dust two baking trays with the semolina and drop the dough balls onto them. Push and stretch each into a rough pizza shape using oiled hands – it will be sticky, and you won’t be able to roll it. Mix the sausagemeat with the fennel seeds and roll into small meatballs (you’ll get about 20).

4 Heat the oven to 240C/220C fan/ gas 9. Spread a thin layer of the sauce over each pizza base (you can freeze the rest to use another time). Top with the meatballs, spacing them evenly. Bake for 10-15 mins, or until the crust is puffed and golden. Top with the burrata and basil leaves, then season and serve.

GOOD TO KNOW calcium • #ibre • 1 of 5-a-day PER SERVING 898 kcals • fat 36g • saturates 16g • carbs 106g • sugars 6g • #ibre 7g • protein 33g • salt 2.6g