Etruscan Pepperoni and Fennel Pizza


Makes 3 – 4 smallish pizzas

The Dough

Mix 500g strong white flour with 2 teaspoons salt and a sachet of dried yeast.

Put 3 tablespoons olive oil in a measuring jug with 2 teaspoons sugar, then top up to 300ml with warm (not boiling) water.

Add most of the water mix to the flour and mix with your fingers until it comes together.  Add all of the water if necessary.  Knead for 10 minutes, then cover with cling film, punch in a couple of holes and put aside to rise in a warm place for about 90 minutes.

The Tomato Sauce

Put a tin of tomatoes into your blender with a teaspoon of dried basil or some fresh basil leaves and a clove of garlic.  Pulse until well blended.

If it’s too watery, simmer until it is slightly reduced.  Otherwise, just use it as it is.


After at least 90 minutes’ rising time, divide the dough into 3-4 balls.  Roll out each one and stretch on a lined baking tray until flat and smooth.

Leave for a few minutes while you prepare your toppings.

The Final Flourish

Finely sliced green chilli, red pepper, fennel and slices of mozzarella.

Spread your tomato sauce over the bases, pop some chilli and mozzarella over the top, put 4-5 slices of Etruscan Pepperoni (Sainsbury’s TtD) over each pizza, then sprinkle over some fennel and red pepper.  Pour over a tiny drizzle of runny honey and olive oil before putting the pizzas into a very hot oven (200- 220 degrees) for about 7 – 10 minutes.

When they are completely done (bubbling mozzarella, browned edges, delicious smell – you know the signs), sprinkle with fresh rocket and basil leaves before serving.


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