Step 1

Preheat oven to 250˚C. Preheat a large heavy oven tray in oven. Bring dough together to form one ball. Set aside in a lightly floured bowl, to come to room temperature. Using lightly floured hands, place dough on a piece of baking paper and stretch to a rough 40cm oval.

Step 2

Toss fennel with garlic and oil. Cut lemon in half and squeeze half over fennel; thinly slice remaining lemon. Add to bowl with fennel, season to taste and toss to coat.

Step 3

Place mozzarella, fior di late on base of pizza. Top with fennel and lemon mixture. Carefully slide onto the hot tray and bake until golden (15 minutes).

Step 4

Serve scattered with ricotta salata, pistachios, fennel fronds and drizzle with oil, to serve.