Recipe

Fennel and ricotta pizza

Dec 31, 2009 1:00pm
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Fennel and ricotta pizza
  • 45 gram (1½ ounces) butter
  • 2 medium fennel bulbs (600g), sliced thinly
  • 1/2 teaspoon brown mustard seeds
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1 teaspoon thinly sliced orange rind
  • 1 tablespoon orange juice
  • 4 large pita breads (320g)
  • 1 cup (260g) bottled tomato pasta sauce
  • 1 cup (240g) ricotta cheese

Method

Fennel and ricotta pizza
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Melt butter in large frying pan; cook fennel, stirring occasionally, until tender. Stir in seeds, rinds and juices.
  • 3
    Place pita on oven trays; spread with pasta sauce. Divide fennel mixture among pita; sprinkle with cheese.
  • 4
    Bake pizzas about 10 minutes or until pitta bases are crisp and topping is heated through. Just before serving, sprinkle with fennel fronds, if you like.

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