FRESH FENNEL, SALAMI AND CHILLI PIZZA

A hit of aniseed from the fennel pairs beautifully with a good salami, a kick of chilli and rich molten cheese.

1 portion Pizza Dough (see recipe page 52), rolled out

olive oil

½ cup thick tomato pasta sauce (I used Telegraph Hill Puttanesca Sauce)

80 grams thinly sliced salami

1 small fennel bulb, top trimmed, fronds reserved, sliced

100 grams melting cheese, such as stracchino, mozzarella or fontina

chilli flakes or chopped fresh chilli

Preheat the oven to 225°C fan bake. Place a heavy flat baking tray in to preheat.

Brush the dough with a little olive oil then spread with the tomato sauce, leaving a border around the edge. Lay the salami over the top. Toss the fennel slices with a little olive oil and arrange on top then dot over the cheese. Slide the pizza, still on the paper, onto the hot baking tray and bake for about 12 minutes, or until puffed and golden, turning for even browning if necessary.

Scatter over chilli flakes to taste then the reserved fennel fronds, if desired. Serve immediately. MAKES 1 PIZZA