Fennel, meatball and tomato pizza
Nici Wickes' fennel, meatball and tomato pizza recipe is simple, delicious and perfect for relaxed alfresco dining with friends and family
Ingredients
- 200 g canned crushed tomatoes
- 2 tbsp olive oil, plus extra to drizzle
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1 basic dough recipe (see below)
- 1 1/2 cups grated mozzarella
- 3 or 4 pork and fennel sausages, pinched out to 25-30 small meatballs
- 1/2 fennel bulb, sliced thinly, plus fronds
Steps
- Preheat oven to 250°C. Heat an oven tray.
- Simmer the tomatoes with olive oil, thyme and salt for 5-7 minutes until thickened. Set aside with other pizza toppings.
- Divide the risen dough in quarters and roll out thinly into a 20-25cm round on floured squares of baking paper.
- Spread tomato sauce evenly over the bases, sprinkle with cheese, meatballs and fennel (leaving a 1cm rim free from toppings) and drizzle with olive oil. Slide each pizza off the paper and onto a hot tray. Bake for 10-15 minutes or until the base is crispy and toppings are bubbling. Repeat with remaining pizzas.
- Scatter over the fennel fronds and serve.
See our easy basic pizza dough recipe.
