Possum’s Recipe Book

Runner Beans, Mozzarella Parsley & Lemon Pizza With Fennel Sauce

Serves 2-4

100g runner beans
olive oil
sea salt
60g cheddar cheese
60g mozzarella
Handful parsley
Lemon wedges
For Pizza Dough
1 pizza dough (or bought pizza base)
1 packet active dry yeast
Bread Flour (plain flour or 00 flour)
60ml olive oil
1tbsp fine salt
250ml warm water
For Fennel Sauce
Olive oil
2 onions – finely chopped
3 cloves garlic
5 fennel bulbs – sliced finely
600ml water
Sea salt
Black pepper
Pre-heat oven to 180C(Fan)

For pizza dough                        makes 3-4 pizzas
Put the yeast and salt in a glass bowl. Add the oil, water and mix to combine.
Add the flour and mix together.
Knead well until you have a smooth dough.
Form the dough into a large ball and place it in a bowl and
cover it with a damp towel.
Let it stand for 5 minutes.
Cut into pieces of about 230g each or 3-4 balls of dough.
Form into small balls.
Let the small balls stand for at least an hour or until you need them.
Dough can be left in the fridge, for at least a day, covered with a damp cloth.
Remove from the fridge an hour before using.
For Fennel Sauce
Heat the oil in a fry pan and add onions and garlic and
sweat until soft not coloured.
Add fennel and water season with salt and pepper.
Simmer for 25mins or until soft.
Blend until smooth.
For runner beans
Blanch in hot water for a couple of minutes. Drain and refresh in cold water.
Set aside.
For Pizza
Roll out dough balls to 25cm circle.
Sprinkle a little semolina (corn meal) over the surface 
of the large baking sheet and put pizza base on to.
Drizzle over olive oil and sprinkle with sea salt.
Spread fennel sauce on each pizza base.
Scatter over the runner beans, cheese and lastly the mozzarella.
Bake for 10-12mins until base it crisp and top is bubbly and golden.
If you are making for more than 2 people do the pizzas in batches and keep warm.
To serve sprinkle over chopped parsley and serve immediately with lemon wedges.