Delifrance pinsa tonda with roasted fennel, lemon & chive crème fraîche

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1. Toss the chopped fennel with fennel seeds, olive oil, salt and pepper. Wrap in foil, place on a tray and roast for 1 hour, until soft and fragrant. Blend to a smooth purée and leave to cool.
2. Blend the crème fraîche with a squeeze of lemon juice and a little zest until smooth and lightly aerated. Fold through the chopped chives for a fresh, aromatic finish.
3. Bake the pinsas at 200°C for 3–4 minutes until warmed and lightly crisp. Allow to cool slightly before slicing in half lengthways.
4. Spread a generous layer of roasted fennel purée over the base of each pinsa. Layer with two slices of mortadella, finish with a spoonful of lemon and chive crème fraîche and a scattering of chopped pistachios. Close gently and serve.