ANY WAY YOU SLICE IT
THE ROGUE
SALAMI, FENNEL AND STRACCIATELLA OR BURRATA
Makes 2 EASY Preparation: 15 minutes Cooking: 15 minutes
dough balls 2, stretched (see p 74)
tomato base 2 small ladlefuls (see p 73)
garlic 1 t crushed
cheese mix 60 g (see p 73)
Woolworths salame Milano 70 g
burrata or stracciatella cheese 1 ball or 1 x 250 g tub
fennel 1 bulb, shaved, plus fronds to garnish
Woolworths chilli-infused olive oil, for drizzling
sea salt and freshly ground black
pepper, to taste
“ If you’re using stracciatella or buffalo mozzarella, add it after baking ”
Prepare the pizza base, then stretch it out and arrange on a pizza paddle. Using the base of the ladle, evenly spread the tomato sauce on the base in circular motion from the inside to the outside, leaving a border for the crust. Sprinkle over the garlic, dot with the cheese mix and top with the salame and a handful of shaved fennel. Bake in a hot pizza oven for 5 minutes, or until the topping is bubbling, the crust is puffy and has a slight char. Alternatively, bake in a preheated oven at 220–250°C for 10–15 minutes on a preheated pizza stone, baking tray or wrap an oven rack in foil and place the pizza directly on the foil so the hot air can circulate easily. Carefully remove Stracciatella is buffalo mozzarella that has been shredded and soaked in cream, while burrata is a ball of mozzarella filled with stracciatella and cream. Add them after the pizza has been baked to give it a silky, luxurious mouthfeel and to add freshness. They’re too delicate to add before baking. The best way to cook fennel in time with the other pizza toppings is to shave it so it cooks quickly and doesn’t become overpowering in flavour. If you don’t like fennel, thinly sliced leeks or red onion work really well with this pizza, too.
