Name: Fennel and ricotta pizza
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 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

Ingredients

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

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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