1.Combine the water, yeast and sugar in small bowl, cover; stand in warm place about 15 minutes or until frothy. Combine flour and salt in large bowl, stir in yeast mixture and half of the oil; mix to a soft dough. Turn dough onto lightly floured surface, knead about 5 minutes or until smooth and elastic. Place dough in large lightly oiled bowl, cover; stand in warm place about 1 hour or until dough doubles in size.
2.Meanwhile, heat remaining oil in large frying pan; cook breadcrumbs and half of the garlic, stirring, until crumbs are browned lightly. Remove from pan.
3.Reheat same pan; cook fennel, onion and remaining garlic, stirring, until onion just softens. Add mince; cook, stirring, until mince changes colour. Stir in salami and undrained tomatoes; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, about 15 minutes or until liquid reduces by half. Remove from heat; stir in nuts and parsley. Cool.
4.Preheat oven to hot.
5.Knead dough on lightly floured surface until smooth; divide in half. Roll each half into 30cm round. Place one round on lightly oiled pizza or oven tray, top with breadcrumb mixture, mince mixture, cheese then remaining round. Pinch edges together; bake, uncovered, in hot oven about 15 minutes or until browned lightly.
6.Stand pizza 10 minutes before cutting into wedges and serving with a rocket and parmesan salad, if desired.