Brioche pizza with fennel bulb, bocconcini, figs and hazelnuts – Food & Home Magazine
Zhoosh up up your pizza and turn it into an eye-catching dish. Try this brioche pizza with fennel bulb, bocconcini, figs and hazelnuts
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Cooking tools:
- Rolling pin
- Kitchen scale
- Measuring spoon
- Pitcher
- Mixing bowl
- Kitchen towel
- Oven
- Chef's knife
- Cutting board
- Parchment paper
- Baking sheet
- Spoon
- Plate
- Serving platter
Ingredients
- <h3>BRIOCHE BASE</h3>
- 30ml (2 tbsp) lukewarm milk
- 5ml (1 tsp) castor sugar
- 6g instant dry yeast
- 240g cake flour + extra, to roll
- 2,5ml (½ tsp) salt
- 2 eggs
- 80g butter, cubed and softened
- <h3>TOPPINGS</h3>
- 1 fennel bulb, finely sliced + leaves, to garnish
- 6 figs, finely sliced
- 100g hazelnuts, roughly chopped
- 2 x 150g tubs bocconcini, drained and torn (available at woolworths.co.za)
- vine tomatoes
- butter, to dot
- salt
- freshly ground black pepper
- honey, to drizzle (optional)
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