Brioche pizza with fennel bulb, bocconcini, figs and hazelnuts

April 18, 2017
Brioche pizza with fennel bulb, bocconcini, figs and hazelnuts

Whether you nip it, tuck it, dress it up or down, add colour, flavour or a new dimenstion, zhoosh up up your pizza and turn it into an eye-catching dish. Try this brioche pizza with fennel bulb, bocconcini, figs and hazelnuts.

Brioche pizza with fennel bulb, bocconcini, figs and hazelnuts

Serves: 3 - 4 (makes 3 pizzas)
Cooking Time: 3 hrs



  • 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

  • 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
  • vine tomatoes
  • butter, to dot
  • salt and freshly ground black pepper, to taste
  • honey, to drizzle (optional)



For the brioche, combine the lukewarm milk and the castor sugar in a large jug. Add the yeast and gently mix into the milk mixture. In a large bowl, combine the cake flour, salt, eggs and milk mixture, and stir to incorporate, about 5 minutes.


Mix the soft butter cubes into the flour and milk mixture, little by little. Knead until a dough is formed, about 10 minutes. Place the dough in an oiled bowl, cover with a clean damp tea towel and set aside to prove in a warm place, 1 hour.


Preheat the oven to 180˚C. Roll the dough out on a flour-dusted surface and form 3 oblong pizza bases in a rustic fashion, using a little flour to aid rolling. Place one of the bases on a piece of baking paper and transfer to a baking slide. Top with the fennel bulb slices, fig slices, chopped hazelnuts, bocconcini and vine tomatoes. Dot with butter and season to taste. Bake the bases, one at a time, about 10 minutes, until golden brown.


Serve the pizza warm, garnished with a sprinkling fennel leaves and a drizzle honey, if desired.

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