Pizza with fennel

10071 PIZZA with fennel INGREDIENTS 4 PEOPLE 160 g of flour, a teaspoon of Brewer's yeast, 2 tablespoons olive oil, salt. For ripoeno: 3 3 tomatoes, fennel, 120 g of mozzarella, 2 tablespoons of olive oil, paprika, salt, pepper. PROCEDURE Put the flour on the work surface and in the Middle the yeast diluted with a spoonful of warm water, oil and salt. Knead, adding the water needed to obtain a soft dough. Mix the ingredients, make a ball and let rise for 30-40 minutes in a warm place. Meanwhile, clean and wash the fennel by keeping aside small pieces, cut them in half and boil them for 15 minutes in boiling water. Drain and let cool. Clean and wash the tomatoes and slice them up. Roll out the pastry on a baking sheet greased with oil. Placed on pasta tomatoes and fennel. Spread the cheese into small pieces and sprinkle with the green part of the fennel. Sprayed with oil, salt, pepper and paprika. Put in a preheated oven at 200° and cook for 20 minutes.