Name: Summer lemon and three cheese pizza
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 fresh pizza dough (250gm each; see note); Flour, for dusting; 1 baby fennel, fronds reserved, shaved on a mandolin; 1 garlic clove, crushed; 2 tbsp extra-virgin olive oil, plus extra for drizzling; 1 small lemon; 50 gm fresh mozzarella, drained, grated (see note); 50 gm fior di latte, torn (see note); 50 gm ricotta salata, finely grated to serve (see note); 1 tbsp salted pistachios, finely chopped

Summer lemon and three cheese pizza

A fresh and punchy addition to your dinner party table.

Serves 2

Prep

10M

Cook

15M

Total

25M

Ingredients

2 fresh pizza dough (250gm each; see note)

Flour, for dusting

1 baby fennel, fronds reserved, shaved on a mandolin

1 garlic clove, crushed

2 tbsp extra-virgin olive oil, plus extra for drizzling

1 small lemon

50 gm fresh mozzarella, drained, grated (see note)

50 gm fior di latte, torn (see note)

50 gm ricotta salata, finely grated to serve (see note)

1 tbsp salted pistachios, finely chopped

Method

1.Preheat oven to 250˚C. Preheat a large heavy oven tray in oven. Bring dough together to form one ball. Set aside in a lightly floured bowl, to come to room temperature. Using lightly floured hands, place dough on a piece of baking paper and stretch to a rough 40cm oval.

2.Toss fennel with garlic and oil. Cut lemon in half and squeeze half over fennel; thinly slice remaining lemon. Add to bowl with fennel, season to taste and toss to coat.

3.Place mozzarella, fior di late on base of pizza. Top with fennel and lemon mixture. Carefully slide onto the hot tray and bake until golden (15 minutes).

4.Serve scattered with ricotta salata, pistachios, fennel fronds and drizzle with oil, to serve.