Method

• 1.
  For the salami dip, preheat the oven to 180°C. Grease a baking tray and line with baking paper.
• 2.
  Place capsicum on prepared tray, rub with 2 tbs oil and roast for 20 minutes or until softened. Transfer to a heatproof bowl, cover and set aside for 20 minutes or until cool enough to handle. Peel cooled capsicum, discarding skin and seeds.
• 3.
  Meanwhile, place salami and 1 cup (250ml) water in a bowl and set aside for 30 minutes to soften. Drain.
• 4.
  Transfer capsicum flesh and any resting juices to a blender. Add salami, fennel seeds, vinegar, bread and remaining 1/3 cup (80ml) oil, and whiz until smooth. Transfer to a bowl, cover surface directly with plastic wrap and chill until needed.
• 5.
  For the fennel pizza base, place 2/3 cup (165ml) lukewarm water in a large bowl. Using a fork, whisk in yeast and sugar. Stand, covered, in a warm place for 10 minutes or until frothy.
• 6.
  Add flour, oil and fennel seeds to yeast mixture and, using clean hands, form a dough. Transfer dough to a lightly floured work surface and, using floured hands, knead for 10 minutes or until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap and stand in a warm place for 1 hour or until doubled in size.
• 7.
  Preheat oven to 220°C. Grease a 33cm round pizza tray and dust with semolina.
• 8.
  On a lightly floured work surface, gently roll dough into a 28cm round and transfer to prepared tray. Prick base all over with a fork and bake for 10 minutes or until very light golden.
• 9.
  To make topping, combine 1 tbs oil and salami dip in a bowl, then spread over base. Scatter salami and half the mozzarella over pizza, and drizzle with remaining 2 tsp oil. Bake for 12-14 minutes or until base is cooked through. Tear over remaining mozzarella, and scatter with salad leaves and extra fennel seeds to serve.