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Fennel, burrata & prosciutto pizzas
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By Donna Hay
This yogurt-based pizza dough is my new go-to: super-easy and deliciously crunchy. It makes the perfect base for any topping, but the combination of sweet fennel with salty prosciutto and creamy burrata is particularly heavenly.
about 500g small fennel bulbs (2-3 bulbs)
4 tbsp olive oil
260g white spelt flour, plus extra for dusting
½ tsp fine sea salt
250g Greek yogurt
300g burrata, drained
6-8 slices prosciutto
1/3 x 25g pack basil, leaves picked
1. Preheat the oven to 200˚C, gas mark 6. Put 2 large baking trays in the oven to heat up. Trim and thinly slice the fennel (use a mandoline, if possible). Transfer to a bowl, season and toss with 2 tbsp olive oil until evenly coated; set aside.
2. To make the pizza dough, put the spelt flour and salt in a bowl and stir to combine. Make a well in the centre, then pour in the yogurt and the remaining 2 tbsp olive oil and use a wooden spoon to stir together until a soft dough forms, ensuring you catch any loose flour at the base of the bowl. Tip onto a lightly floured work surface and divide into 2 pieces. Roll each piece out between 2 sheets of baking parchment into oval shapes, about 35cm x 20cm x 0.5cm.
3. Remove the top layer of baking parchment and arrange the fennel mixture over the dough. Remove the heated baking trays from the oven and carefully slide the pizzas (still on the baking parchment) onto the trays. Bake for 15-18 minutes, until the base is crisp and golden, and the fennel is tender. Roughly tear the burrata and scatter over the cooked pizzas with the prosciutto. Scatter over the basil leaves and serve straight away.
Typical values per serving:
Per ½ pizza
This recipe was first published in September 2020.