Pork, Basil, Tomato and Mozzarella Pizza

A great way to use leftover meat.

Ingredients


  • to make the pizza dough:
  • 440 g (plus 2 tablespoons warm water, 110°f)
  • 2 tblsp (plus 1 tsp) extra-virgin olive oil
  • 1 tsp sugar
  • 2 tsp salt
  • 1320 g cups strong flour
  • 1/4 cup plus 2 tablespoons semolina flour
  • 3 tsp instant active dry yeast
  • for the pizza toppings:
  • 400 g leftover pork
  • 200 g tomato sauce
  • 8 cloves garlic (unpeeled)
  • 1 tblsp olive oil
  • 2 pc. pizza dough
  • pinch chilli flakes
  • 2 red onions (sliced very thinly)
  • 2 medium vine ripened tomatoes (sliced 1/4" thick)
  • each cherry tomatoes
  • 1 buffalo mozzarella (about 200g, cubed 1/2")
  • 2 tblsp parmesan cheese (grated very finely)
  • 2 tblsp pine nuts
  • 2 tblsp chopped basil

Method

  1. Prepare your favorite toppings. This can be done from the day before.
  2. To make the Pizza Dough:
  3. Add all the ingredients together in a mixing bowl, with a dough hook and mix slowly or the same goes for a bread machine.
  4. When the bread has been mixed, remove the dough from the bowl to a lightly oiled surface.
  5. Knead the dough several times and form the dough into an oval; cover with a damp towel and let rest for 10 minutes.
  6. NOTE: Dough may be refrigerated at this point and stored until ready
  7. to use. To store each batch of dough, spray a plastic bag with
  8. nonstick butter spray and place the dough in it.
  9. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
  10. To make the Pizza:
  11. Pre-heat the oven to 500°F. and place a baking stone or tile in to heat.
  12. Heat a small pan over medium heat and add the olive oil and the unpeeled garlic cloves.
  13. Sauté, stirring regularly, until the garlic skin begins to caramelize.
  14. Transfer to the oven and roast until the cloves become uniformly golden brown. Remove and cool. When cool, remove the roasted garlic from the skins and place into a small bowl.
  15. Mix thoroughly with a spoon to make a paste.
  16. Roll the dough’s into roughly 10" rounds using a pie pin or by pounding and stretching the dough.(see the pizza dough recipe above)
  17. Sprinkle a light cutting board or pizza peel with semolina and lay the dough’s down on it.
  18. Spread the tomato Sauce, garlic paste over the doughs then sprinkle the chili flakes evenly.
  19. Spread the cheese over the dough, leaving a half inch rim without cheese.
  20. Next distribute the sliced tomatoes followed by the onion rings. Then your chopped left over pork.
  21. Arrange the cherry tomatoes evenly over the cheese and onions and sprinkle the fresh mozzarella and Parmesan cheese over the top.
  22. Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.
  23. Remove from the oven and place on a cutting board.
  24. Sprinkle the chopped basil over and cut into six or eight pieces.
  25. Serve immediately.




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