Fennel and tomato pizza

Ingredients for 2 servings:

• 200 g spelt flour type 630
• 5 g salt
• 2 tbsp extra virgin olive oil
• 4 g fresh yeast
• 60 ml water
• 1 tsp garlic paste
• 5 tbsp extra virgin olive oil
• 50 g blue cheese
• 1 small fennel bulb(s)
• 1 tbsp extra virgin olive oil
• 1 small piece(s) of butter
• 1 tbsp powdered sugar
• salt and pepper
• 1 oxheart tomato(s)
• 4 cherry tomatoes, yellow
• 6 cherry tomatoes, red

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

for two pizzas

For the yeast dough: Mix flour, salt, olive oil, yeast, and water until the dough forms a smooth dough that should pull away from the sides of the bowl after about 10 minutes of kneading. Cover the dough and let it rise in the oven with the light on for about an hour. For the topping: In the meantime, mix the garlic paste with the oil and cheese until creamy. Clean and finely grate the fennel bulb. Heat the oil and butter in a pan and fry the grated fennel. Sprinkle with powdered sugar and let the fennel caramelize, then season with salt and pepper. Remove the stems from the oxheart tomatoes and cut into thin slices. Halve the small tomatoes. Preheat the oven to 220°C (top/bottom heat). Knead the yeast dough again, then divide it and roll out two very thin flatbreads on a baking sheet lined with foil or baking paper. First, spread the garlic and cheese cream on the pizzas, then arrange the fennel on top, and finally, top with the tomatoes. Bake the pizzas for about 20 minutes using top/bottom heat, until the edges are nice and crispy.