6345

No-knead pizza with fennel, Italian sausage and burrata

  • serves 4
  • Easy

This recipe for no-knead pizza with fennel, Italian sausage and burrata is a bit of a leap of faith, but once you get used to the dough, it’s a great method to have up your sleeve

Advertisement

Ingredients

  • active dried yeast ¼ tsp 
  • golden caster sugar 1/2 tsp
  • plain flour 500g, plus more for dusting
  • salt 1 tsp
  • semolina for the tray
  • garlic 1 clove, sliced
  • olive oil
  • tinned cherry tomatoes 400g tin
  • spicy Italian sausages 6
  • fennel seeds 1/2 tsp, toasted and crushed
  • burrata 1 large ball
  • basil leaves to finish

Method

  • Step 1

    Step 1

    Mix the yeast with 400ml warm water and the sugar, stir and leave for 5 minutes. Put the flour and salt in a bowl. Gradually mix in the liquid and form a claggy, rough dough (there’s no need to knead). Cover with clingfilm and leave in a coolish spot in the kitchen overnight (but not in the fridge).

  • Step 2

    Step 2

    To make the pizza sauce, sizzle the garlic in 2 tbsp olive oil then tip in the tomatoes. Simmer for 12-15 minutes until the sauce is thick, then leave to cool.

  • Step 3

    Step 3

    The next day, tip the dough out on to a floured surface. It will be very sticky and bubbly. Bring together in a rough lump by adding a little extra flour – remembering the less flour you add, the puffier the dough will be. Divide into 2 and drop onto 2 baking trays which have been lightly dusted with semolina. Push and stretch into 2 rough pizza shapes with your floured hands (you won’t be able to roll it).

  • Step 4

    Step 4

    Skin the sausages then mix the meat with the fennel seeds. Roll into little meatballs (about 20).

  • Step 5

    Step 5

    Heat the oven to 240C/fan 220C/gas 9. Spread a thin layer of sauce over each pizza – not too much otherwise it’ll be soggy (you can freeze the rest to use another time). Drop the meatballs all over, spaced evenly. Bake in the oven for 10-15 minutes until puffed and golden. To finish, tear over the burrata and scatter with fresh basil leaves and seasoning to serve.

Nutritional Information

  • Kcals 909
  • Carbs 96.1g
  • Protein 37.2g
  • Fat 40.3g
  • Salt 3.5g
  • Saturates 18.1g
  • Fibre 6.2g
Advertisement