Method

- Roast hazelnuts at 180 until the skins become loose

- To peel the nuts place them in the center of a tea towel, lift the corners up into your hand so the nuts are hanging in a sack and rub all the nuts together with your other hand for 2 minutes. Now place the tea towel on your bench and open up and pick out your shell less nuts.

- Thinly slice the fennel and sauté in olive oil for 2 minutes

- Pick, wash and chop the parsley

- Tear the taleggio up into around 2cm pieces and shave the pecorino

- Roll out your pizza dough and top with the fennel, taleggio, hazelnuts, parsley and drizzle with olive oil.

- Once cooked finish with the shaved pecorino

BUON APPETITO!

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Thank you to Ladro for this mouth-watering recipe.

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