Recipes.

Lemon Pizette

By Catherine Phipps


I Quit Sugar - Lemon Pizzetta Citrus
Photo by: Mowie Kay
  • 12 servings
  • Prep - 1 hour 15 mins
    Cooking - 12 mins
  • Total - 1 hour 27 mins
I Quit Sugar - Lemon Pizzetta Citrus
Photo by: Mowie Kay

There is no longer any need for takeaway! Making your own pizza always tastes more delicious, and with the fresh combo of lemon and fennel, this recipe is sure to give your local takeaway a run for it's money.  

Servings: 12
Preparation: 1 hour 15 mins
Cooking: 12 mins

Ingredients

Dough

  • 500 g strong white flour, plus extra for dusting.
  • 7 g instant dried yeast.
  • 2 teaspoons salt.
  • 300 ml water, warm.
  • 2 tablespoons olive oil.

Topping

  • Fresh mozzarella, grated.
  • Lemon, thinly sliced.
  • Italian fennel sausage, skinned.
  • Chilli flakes, dried.
  • Basil leaves, fresh.
  • Olive oil.

Directions

1. To make the dough, mix the flour and yeast together in a large bowl, then add the salt. Gradually add the water and olive oil until you have a dough, then turn out onto a floured surface and knead until the dough is soft, smooth and elastic. (Alternatively, put the whole lot in a stand mixer and mix and knead with the dough hook.) Return to the bowl, cover with a damp tea towel or plastic wrap and leave until it has doubled in size.

2. For small pizzette (around 20cm/8-in diameter) divide the dough into 12 balls. For larger, 30cm/12-in pizzette, divide into 8. (Freeze any dough you are not using at this stage).

3. Preheat your oven to its highest temperature. Preheat a pizza stone or baking tray/s.

4. Roll out each piece of dough to the desired size, pulling it out until it stops springing back. Add some shredded mozzarella. Blanch the lemon slices (allowing for a couple per pizzetta) in boiling water for 1 minute, then drain and cut into quarters. Arrange over the mozzarella, then crumble over the fennel sausages. Sprinkle over a few chilli flakes (red pepper flakes) and basil leaves, then drizzle with olive oil.

5. Transfer the pizzette to the preheated stone or baking trays, working in batches if necessary, and bake for 6–8 minutes. Serve immediately, sprinkled with extra basil leaves.


Note

You can freeze any extra dough that you don't use. Wrap into individual portions after it has risen and place in the freezer. Transfer to the fridge the night before you want to use it, so it can defrost slowly, then proceed as normal.

Make this recipe vegetarian by replacing the sausage with thinly sliced artichoke hearts.

This is an edited extract from Citrus by Catherine Phipps, published by Quadrille, RRP $39.99 and is available in stores nationally.
I Quit Sugar - Citrus Book Cover

There is no longer any need for takeaway! Making your own pizza always tastes more delicious, and with the fresh combo of lemon and fennel, this recipe is sure to give your local takeaway a run for it's money.

Ingredients

Dough

  • 500 g strong white flour, plus extra for dusting.
  • 7 g instant dried yeast.
  • 2 teaspoons salt.
  • 300 ml water, warm.
  • 2 tablespoons olive oil.

Topping

  • Fresh mozzarella, grated.
  • Lemon, thinly sliced.
  • Italian fennel sausage, skinned.
  • Chilli flakes, dried.
  • Basil leaves, fresh.
  • Olive oil.

Directions

1. To make the dough, mix the flour and yeast together in a large bowl, then add the salt. Gradually add the water and olive oil until you have a dough, then turn out onto a floured surface and knead until the dough is soft, smooth and elastic. (Alternatively, put the whole lot in a stand mixer and mix and knead with the dough hook.) Return to the bowl, cover with a damp tea towel or plastic wrap and leave until it has doubled in size.

2. For small pizzette (around 20cm/8-in diameter) divide the dough into 12 balls. For larger, 30cm/12-in pizzette, divide into 8. (Freeze any dough you are not using at this stage).

3. Preheat your oven to its highest temperature. Preheat a pizza stone or baking tray/s.

4. Roll out each piece of dough to the desired size, pulling it out until it stops springing back. Add some shredded mozzarella. Blanch the lemon slices (allowing for a couple per pizzetta) in boiling water for 1 minute, then drain and cut into quarters. Arrange over the mozzarella, then crumble over the fennel sausages. Sprinkle over a few chilli flakes (red pepper flakes) and basil leaves, then drizzle with olive oil.

5. Transfer the pizzette to the preheated stone or baking trays, working in batches if necessary, and bake for 6–8 minutes. Serve immediately, sprinkled with extra basil leaves.

Note

You can freeze any extra dough that you don't use. Wrap into individual portions after it has risen and place in the freezer. Transfer to the fridge the night before you want to use it, so it can defrost slowly, then proceed as normal.

Make this recipe vegetarian by replacing the sausage with thinly sliced artichoke hearts.

This is an edited extract from Citrus by Catherine Phipps, published by Quadrille, RRP $39.99 and is available in stores nationally.
I Quit Sugar - Citrus Book Cover

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