THE DAIRY KITCHEN
Fennel, Thyme and Smoked Ham Pizza
By THE DAIRY KITCHEN
Makes
1
Difficulty
Medium
Preparation
30 MINS
Cooking
15 MINS
Smoked Ham and fennel is a perfect combination and it's right at home with the smoked mozzarella on this pizza.
Ingredients
20g butter1/2 small head fresh fennel, thinly sliced (approximately 3/4 cup)
1 teaspoon fresh thyme leaves
1 x 7g sachet dried yeast
100ml lukewarm water
2 teaspoons olive oil
1 cup plain flour
coarse semolina, for sprinkiling
1/4 cup tomato passata or Italian tomato cooking sauce
1 1/2 cups shredded mozzarella cheese
125g shaved smoked ham
6 cherry tomatoes, halved
Handy Tips
Use onion if fennel is unavailable.
Method
- Melt butter in a frypan and saute fennel until translucent, add thyme and cool.
- Combine yeast, water and oil in a small jug, stand in a warm place for approximately 10 minutes or until frothy. Combine flour and salt in a bowl, stir in yeast mixture and knead until dough is smooth and elastic. Place dough in a lightly oiled bowl, cover and rest in a warm place for one hour or until doubled in size.
- Knock back dough and roll into a free form 25xcm 30 cm rectangular shape.
- Transfer to a hot pizza stone or baking tray which has been sprinkled with semolina.
- Spread base with passata and sprinkle with half the mozzarella, top with sliced ham, fennel and cherry tomatoes then sprinkle with remaining cheese.
- Bake at 200°C for 15 minutes until base is golden.
