- 1 tbs active dry yeast
- 300ml warm water
- 1 1/2 tbs caster sugar
- 450g (3 1/4 cups) strong bread flour, plus extra for dusting
- 1 tsp salt
- 1 tbs olive oil, plus extra for greasing and drizzling
- 250g (1 cup) ricotta
- 2 small fennel bulbs, thinly sliced, fronds reserved and chopped
- 150g (1 cup) sun-dried tomatoes, drained, roughly chopped
- 300g (2 cups) firm smoked tofu, drained, chopped
To make the dough, place the yeast in a small bowl and add 175ml of the warm water. Stir briefly and set aside for 5 minutes, stirring in 1 tbs of the sugar after 2 minutes.
Combine the remaining sugar with the flour and salt in a separate mixing bowl and stir well. Make a well in the centre and add the yeast mixture and olive oil. Start to mix and then gradually add the remaining warm water to the bowl, mixing until a rough dough comes together.
Turn out the dough onto a lightly floured surface and knead briefly until almost smooth. Place in an oiled bowl, cover with an oiled piece of plastic wrap and leave to rise in a warm place for about 1 hour or until doubled in size.
After rising, preheat the oven to 230°C (450F). Turn out the dough and punch it down. Divide in two and roll out on a lightly floured surface into 30cm-wide (12″) rounds.
Transfer bases onto two round baking trays and cover loosely with more oiled plastic wrap. Leave to rise in a warm place for about 30 minutes.
Spread the ricotta across the pizza bases. Top with the sliced fennel, sun-dried tomatoes and smoked tofu, then drizzle with olive oil. Season.
Bake for 12-15 minutes or until the dough is golden-brown underneath and golden on top. Serve with a garnish of the reserved fennel fronds.
Makes 2 pizzas