Lemon pizzette

Lemon pizzette

By
From
Citrus
Makes
12 small or 8 large
Photographer
Mowie Kay

The lemon and fennel combination here is one that appears frequently throughout this book, in both savoury and sweet dishes – they work so well together. Fennel is also wonderful with orange, so you can substitute if you like.

It doesn’t make sense to make a smaller amount of dough, but you can freeze any you don’t use – just wrap it into individual portions after it has risen and place in the freezer. Transfer to the refrigerator the night before you want to use it (or in the morning, for evening use) so it can defrost slowly, then proceed as normal.

Ingredients

Quantity Ingredient

For the dough

Quantity Ingredient
500g strong white flour, plus extra for dusting
7g instant dried yeast
10g salt
300ml warm water
2 tablespoons olive oil

For the meat topping

Quantity Ingredient
fresh mozzarella, shredded
lemon, Very thinly sliced
italian fennel sausages, skinned
dried chilli flakes
fresh basil leaves
olive oil

Method

  1. To make the dough, mix the flour and yeast together in a large bowl, then add the salt. Gradually add the water and olive oil until you have a dough, then turn out onto a floured surface and knead until the dough is soft, smooth and elastic. (Alternatively, put the whole lot in a stand mixer and mix and knead with the dough hook.) Return to the bowl, cover with a damp tea towel or plastic wrap and leave until it has doubled in size.
  2. For small pizzette (around 20cm diameter) divide the dough into 12 balls. For larger, 30cm pizzette, divide into 8. (Freeze any dough you are not using at this stage.)
  3. Preheat your oven to its highest temperature. Preheat a pizza stone or baking tray/s.
  4. Roll out each piece of dough to the desired size, pulling it out until it stops springing back. Add some shredded mozzarella. Blanch the lemon slices (allowing for a couple per pizzetta) in boiling water for 1 minute, then drain and cut into quarters. Arrange over the mozzarella, then crumble over the fennel sausages. Sprinkle over a few chilli flakes (red pepper flakes) and basil leaves, then drizzle with olive oil.
  5. Transfer the pizzette to the preheated stone or baking trays, working in batches if necessary, and bake for 6–8 minutes. Serve immediately, sprinkled with extra basil leaves.

Vegetarian variation

  • Substitute the fennel sausages for thinly sliced artichoke hearts.
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