Braised Fennel and Pork Pizza
Photography by Sarah Tuck.
Quick, easy and perfect for a soggy spring night!
Serves: 2–4
INGREDIENTS
2 tablespoons olive oil
3 large fennel bulbs, trimmed and thickly sliced (reserve fronds)
¼ cup white wine
1 clove garlic, crushed
sea salt and freshly ground black pepper
finely grated zest of 1 lemon
1 teaspoon caster sugar
2 tablespoons cream
2 good-quality thin pizza bases
⅔ cup grated parmesan
⅔ cup grated mozzarella
2–3 pork and fennel sausages
120 grams buffalo mozzarella
2 tablespoons fennel fronds
½ teaspoon chilli flakes
METHOD
Heat the olive oil in a large frying pan with a lid. Add the fennel bulbs and cook for 2 minutes, add the wine, garlic, salt and pepper, zest and sugar. Stir to combine, cover and cook over a gentle heat for 15 minutes. Remove the lid, add the cream and cook a further 5–10 minutes until the fennel is soft and luscious.
Preheat the oven and two oven trays to 240˚C.
Divide the Parmesan and grated mozzarella between the two pizza bases and top with braised fennel. Cut one end off the sausages and squeeze the sausage out of the casing in little blobs to dot on the pizza. Tear the buffalo mozzarella into small chunks, blot well to remove excess liquid and divide between the pizzas.
Cook the pizzas on the hot trays for 8–10 minutes until bubbling and golden and the sausage is cooked through. Sprinkle with fennel fronds and chilli flakes and serve with a green salad.
Stuck in the Kitchen
This recipe has been reproduced with permission from Sarah Tuck, from her beautifully photographed food blog, Stuck in the Kitchen. For more recipe ideas and cooking inspiration, like her Facebook page. To read a little more about her and find out how Stuck in the Kitchen began, read our story on her.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!