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

Fennel and ricotta pizza

Skip to Recipe

Serves 4

Prep

15M

Cook

40M

Total

55M

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy