Tuscan Salami and Fennel Pizza with Ricotta and Spinach

No need to order a takeaway - this light, crisp and sweet pizza can be made in half the time.

Ingredients:

1 Large Handful of Sourdough

Small Handful of Plain Flour

5 Pieces of Thinly Sliced Salami

1 Large Fennel Bulb

Small Thumb of Butter

1 Tin of Organic Chopped Tomatoes

1 Handful of Fresh Spinach

1 Handful of Fresh Basil

1 Tbsp of Ricotta

5-6 Cherry Sized Pieces of Mozzarella

1 Tsp of Dried Oregano

Drizzle of Chilli Oil or Olive Oil

Seasoning of Sea Salt and Cracked Black Pepper to taste

Method:

Preheat your oven to about 230C.

Slice the fennel bulb into long, thin curved strands and place them into a saucepan with the butter, basil and spinach. Allow them to soften and sweeten on a low heat for about six to eight minutes.

In the meantime, scatter plain flour over a clean open surface and carefully spread the dough out on top. Using a big rolling pin, simply push the dough out into a thin circular shape, about 1cm thick. The plain flour powder will help the dough hold together and stop it from sticking to your worktop.

The first layer for the pizza is the crushed tomatoes. Use a table spoon to dip into the tin and then spread the tomato evenly across the dough. Then dot the cherries of mozzarella around the pizza, in the middle and around the edges. Next, lay the pieces of salami across, making sure they are nicely tucked into the other ingredients.

Using the same tablespoon, carefully fish out and lay across the sweet fennel, wilted spinach and basil mixture. Finally, add a dollop of ricotta to the centre of the pizza and sprinkle over some seasoning of sea salt and cracked black pepper, then and a tiny drizzle of chilli or olive oil.

Dust a large round pan with plain flour and place the pizza on top.

It will need about eight-ten minutes in the oven, depending on how crispy you like the crust. Keep checking it after about seven minutes to see if the crust has turned puffy, golden and ready to eat.

Once out the oven, add a few more basil leaves and an extra drizzle of oil if you like and it will be ready to serve to straight away.