Fennel Pizza

A great pasta dish for any occasion:

Sift the flour into a large baking bowl and sprinkle with salt. Make an indentation and sprinkle or crumble the yeast into it. Stir with about 7 tbsp. lukewarm water. Sprinkle a little flour on top and let rise in a warm place with the lid closed for 15 minutes until cracks appear on the surface.

Knead flour, dampfl, the remaining water and olive oil into a dough. Continue to knead heartily for about 10 min until the dough is elastic and no longer sticks. Cover and let rise repeatedly in a warm place for 20-half hours until doubled in volume.

Preheat stove to 250 °C, coat baking sheet thinly with cornmeal.

Clean fennel, cut in half and cut into tender strips. Remove peel from shallots and finely dice. Sauté shallots in two tbsp. olive oil, then add fennel and sauté for 10 minutes, stirring throughout. Add pine nuts and raisins and season heartily with pepper, salt and a pinch of cayenne pepper.

Roll out dough to sheet size or shape by hand 4 pizzas, top with vegetable mixture. Cut mozzarella into thin slices, spread evenly on top.

Drizzle with the remaining olive oil and bake the pizza for 20 minutes, then sprinkle the Parmesan on top and bake for another 5-8 minutes.

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