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Fennel, Thyme and Smoked Ham Pizza

Makes 1 x 30cm pizza


  • 20g Australian butter
  • 1/2 small head fresh fennel, thinly sliced (approximately 3/4 cup)
  • 1 teaspoon fresh thyme leaves
  • 1 x 7g sachet dried yeast
  • 100ml lukewarm water
  • 2 teaspoons olive oil
  • 1 cup plain flour
  • coarse semolina, for sprinkiling
  • 1/4 cup tomato passata or Italian tomato cooking sauce
  • 1 1/2 cups shredded Australian mozzarella cheese
  • 125g shaved smoked ham
  • 6 cherry tomatoes, halved
Download Recipe (PDF)


  1. 1. Melt butter in a frypan and saute fennel until translucent, add thyme and cool.
  2. 1. Combine yeast, water and oil in a small jug, stand in a warm place for approximately 10 minutes or until frothy. Combine flour and salt in a bowl, stir in yeast mixture and knead until dough is smooth and elastic. Place dough in a lightly oiled bowl, cover and rest in a warm place for one hour or until doubled in size.
  3. 5. Knock back dough and roll into a free form 25xcm 30 cm rectangular shape.
  4. 6. Transfer to a hot pizza stone or baking tray which has been sprinkled with semolina.
  5. 7. Spread base with passata and sprinkle with half the mozzarella, top with sliced ham, fennel and cherry tomatoes then sprinkle with remaining cheese.
  6. 8. Bake at 200°C for 15 minutes until base is golden.

Tips / Handy Hints

Use onion if fennel is unavailable.


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