For the pizza base
• 1 sachet (7g) dried yeast
• 500g (4 cups) white spelt flour + 4
tbsp for the work surface
• 2 tsp salt
For the chilli marinara sauce
• 2 cloves garlic
• 1 red chilli pepper
• 200ml (¾ cup) tomato passata
• 10 tbsp tomato purée
• 60ml (4 tbsp) olive oil
• 4 tsp dried oregano
• 60ml (4 tbsp) agave syrup
• 2 tsp salt
For the fennel
• 1 fennel bulb
• 15ml (1 tbsp) lemon juice
• ½ tsp salt
Extras
• 20 Kalamata olives
• 4 tbsp polenta
• 1 handful basil
- Stir the yeast into 320ml (1⅓ cup) warm water and set aside until the yeast has dissolved. Mix the flour and salt, and then add the liquid. Stir with a wooden spoon to obtain a smooth batter.
- Knead the dough by hand for 1 minutes over a floured work surface. Put the dough into a bowl, cover and leave in a warm place for 1 hour until it has doubled in size.
- For the marinara sauce, finely chop or crush the garlic, finely dice the chilli and mix with the remaining ingredients until smooth.
- Finely slice the fennel bulb, mix with the lemon juice and salt, and rub the slices well with your hands.
- Preheat the pizza stone.
- Divide the dough into four uniform pieces and roll each one out into a pizza base.
- Spread sauce over the pizza bases and cover them with the fennel and olives.
- Sprinkle 1 tablespoon polenta over the pizza stone and lay the pizzas on it.
- Bake in the barbecue over a high heat with the lid closed at a temperature of about 300°C (570°F/Gas Mark 10), the pizzas should take about 4–5 minutes to cook; at a lower temperature, adjust the cooking time accordingly.