- Makes 8 to 10 slices *
- _Caramelised fennel _ *
*2 tbsp olive oil *
- 2 garlic cloves, finely chopped *
- 3 small fennel bulbs, finely sliced *
- 1 tbsp brown sugar *
- pinch sea salt *
- grind black pepper *
- _Other ingredients _ *
- 1 ball of dough *
- 100g white anchovies *
- 100g goat's cheese, crumbled *
- few fresh tarragon leaves, plus garnish *
For the caramelised fennel, heat the oil in a frying pan. Add the garlic, fennel, sugar and seasoning. Cook on low heat for about 20 minutes until soft. Do not brown.
Heat the pizza stone at 250C for 10 minutes. Knead the dough for a few minutes, and then roll out to roughly fit the pizza stone. Working quickly, remove the stone from the oven. Add the base. Spread over the caramelised fennel. Scatter over the anchovies and goat's cheese with tarragon leaves. Cook at 250C for about 8 minutes until crisp. Garnish with extra tarragon leaves.