Name: Summer lemon and three cheese pizza
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 fresh pizza dough (250gm each; see note); Flour, for dusting; 1 baby fennel, fronds reserved, shaved on a mandolin; 1 garlic clove, crushed; 2 tbsp extra-virgin olive oil, plus extra for drizzling; 1 small lemon; 50 gm fresh mozzarella, drained, grated (see note); 50 gm fior di latte, torn (see note); 50 gm ricotta salata, finely grated to serve (see note); 1 tbsp salted pistachios, finely chopped

Ingredients

2 fresh pizza dough (250gm each; see note)

Flour, for dusting

1 baby fennel, fronds reserved, shaved on a mandolin

1 garlic clove, crushed

2 tbsp extra-virgin olive oil, plus extra for drizzling

1 small lemon

50 gm fresh mozzarella, drained, grated (see note)

50 gm fior di latte, torn (see note)

50 gm ricotta salata, finely grated to serve (see note)

1 tbsp salted pistachios, finely chopped

Method

1.Preheat oven to 250˚C. Preheat a large heavy oven tray in oven. Bring dough together to form one ball. Set aside in a lightly floured bowl, to come to room temperature. Using lightly floured hands, place dough on a piece of baking paper and stretch to a rough 40cm oval.

2.Toss fennel with garlic and oil. Cut lemon in half and squeeze half over fennel; thinly slice remaining lemon. Add to bowl with fennel, season to taste and toss to coat.

3.Place mozzarella, fior di late on base of pizza. Top with fennel and lemon mixture. Carefully slide onto the hot tray and bake until golden (15 minutes).

4.Serve scattered with ricotta salata, pistachios, fennel fronds and drizzle with oil, to serve.

Note: pre-made pizza dough, fior di latte and ricotta salata are available from select supermarkets and specialty food shops.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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