Browse All Recipes

Salami and fennel pizza with burrata

When attempting homemade pizza, it's all about the quality of your dough recipe. And we reckon this one holds up pretty well.

By Emma Knowles
  • 20 mins preparation
  • 20 mins cooking plus proving
  • Serves 4
  • Print
It's pretty hard for homemade pizza to measure up to those cooked in a wood-fired oven, but a good dough recipe and top-notch toppings help you get pretty close. If you don't have a pizza stone, heat a couple of heavy steel baking trays in the oven and you'll end up with a good crisp crust.


  • 400 gm canned whole tomatoes, drained
  • 2 anchovy fillets
  • 2 whole garlic cloves, plus 1 extra, thinly sliced
  • 140 ml extra-virgin olive oil, plus extra for drizzling
  • 1 long red chilli, thinly sliced
  • 12 thin slices hot sopressa, torn
  • 12 thin slices mild sopressa, torn
  • 2 baby fennel bulbs, thinly sliced on a mandolin, fronds reserved and a few tops thinly sliced, to serve
  • 80 gm pecorino, finely grated
  • 4 burrata
Pizza dough
  • 2 tbsp olive oil
  • 7 gm dried yeast (1 sachet)
  • 1 tsp caster sugar
  • 450 gm pizza flour


  • 1
    For pizza dough, combine olive oil, yeast, sugar, ½ tsp salt and 350ml lukewarm water in a bowl and set aside until creamy on top (2-3 minutes). Gradually add flour, mix until a rough dough forms, then turn out onto a lightly floured surface and knead until smooth and elastic (6-8 minutes). Place in a lightly oiled bowl, cover with plastic wrap and stand until doubled in size (1-1½ hours). Knock back dough, knead lightly, then return to bowl, cover and set aside again until doubled in size (45 minutes to 1 hour). Meanwhile, preheat oven to 250C and place 2 heavy oven trays in the oven to heat.
  • 2
    Process tomato, anchovies, whole garlic cloves and 50ml oil in a food processor until smooth. Season to taste and set aside.
  • 3
    Combine sliced garlic, chilli, and remaining oil in a small saucepan and heat over low heat until fragrant (2-3 minutes). Set aside.
  • 4
    Divide dough into 4 equal pieces, then form each into 30cm-diameter round with the palm of your hand or a rolling pin, and place on separate pieces of baking paper. Thinly spread reserved tomato mixture over bases, top with sopressa, fennel and pecorino, and drizzle with a little oil. Bake pizze, still on baking paper, in batches on heated trays, swapping trays halfway through cooking, until browned at the edges and cooked through (6-8 minutes). Top each with a burrata, fennel fronds and sliced fennel tops, drizzle with chilli oil to taste, season to taste and serve.


Drink Suggestion: Gutsy southern Italian red. Drink suggestion by Max Allen.

  • undefined: Emma Knowles