Bella Brutta's pepperoni and fennel pizza is our idea of Friday night heaven
serves
2
Pepperoni and fennel pizza
You can't beat the classics. Recipe by Luke Powell of Bella Brutta.
Ingredients (14)
- 1 tsp semolina
- 1 x 280g ball pizza dough (see below)
- 1/4 cup (60ml) tomato passata (see below – substitute store-bought)
- 140g fior di latte cheese (from good delis –substitute buffalo mozzarella)
- 1/2 cup (40g) finely grated parmesan
- 50g spicy sliced pepperoni
To serve
- Toasted fennel seeds
- Olive oil
Pizza dough
- 1 1/2 tsp (2.5g) dried yeast
- 6 2/3 cups (1kg) tipo ‘00’ flour
- 1/4 cup (60ml) extra virgin olive oil
Tomato passata
- 800g canned chopped tomatoes
- 1/4 cup (55g) caster sugar
- 1/4 cup (60ml) extra virgin olive oil
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Begin the dough preparation 24 hours prior. Combine yeast and 600ml lukewarm water in a bowl, cover and stand for 10 minutes or until frothy. Combine flour and 1/3 cup (27g) salt flakes in a stand mixer fitted with the dough hook attachment. Add yeast mixture and oil, and knead for 10 minutes or until smooth and elastic. Transfer to a greased bowl, cover and stand in a warm place for 2 hours or until doubled in size.
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2.Divide dough into six 280g balls, place on a tray, cover and chill for 24 hours (dough can be frozen for up to 6 months). Stand at room temperature for 1 hour before baking.
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3.Preheat oven to 250°C. Grease a large round pizza tray or baking tray and scatter with semolina.
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4.On a lightly floured surface, roll out dough, from the inside to the outer edge, to form a 24cm round. Place on prepared tray. Spread over passata, top with cheeses and pepperoni, and cook for 10 minutes or until cooked through. Scatter with fennel seeds and drizzle with oil to serve.
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