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Pork pizza with provolone and peach and rocket salad

This recipe is from the January 2011 issue of Australian Gourmet Traveller.

“At Ut Si Café in Perth, Tasmania I enjoyed a pork pizza topped with peach and rocket salad. The tender, slow-cooked pork was a highlight. Would the chef share the recipe?”
Anna Conway, Launceston, Tas

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Pork pizza with provolone and peach and rocket salad

Serves 4
Cooking Time Prep time 25 mins, cook 3 hours (plus cooling, proving, resting)
1   fennel bulb, coarsely chopped
8   fresh bay leaves
2 tbsp   black peppercorns
5   star anise
400 gm   piece boneless pork shoulder
1 litre (4 cups)   olive oil
For brushing:   extra-virgin olive oil
120 gm   provolone, thinly sliced
Pizza dough
1 tbsp   dried yeast
500 gm (22/3 cup)   “00” flour
1 tbsp   olive oil
Peach and rocket salad
30 ml   white wine vinegar
1 tbsp   leatherwood honey
1 tbsp   olive oil
2 cups (loosely packed)   baby rocket
1   yellow peach, sliced into wedges
20 gm   walnuts


1 Preheat oven to 230C. Combine fennel, bay leaves and spices in a casserole large enough to fit pork snugly, add pork, skin-side up, cover with olive oil, season to taste and roast for 30 minutes. Reduce heat to 160C and roast until meat is very tender (1½-2 hours), then cool in oil. When cool enough to handle, remove from oil (discard oil), coarsely shred meat (discard skin and sinew) and set aside.
2 For pizza dough, combine yeast and 250ml lukewarm water in a small bowl and set aside until beginning to foam (7-10 minutes). Meanwhile, combine flour and 1 tbsp sea salt in a large bowl, form a well in centre and add yeast mixture and olive oil. Stir to combine, then knead until smooth (5-6 minutes). Place dough in a lightly oiled bowl, cover with a damp tea towel and set aside in a warm place until doubled in size (1-1½ hours).
3 Preheat oven to 220C. Knock back dough, divide into four pieces, knead into balls, cover with a tea towel and set aside to rest (20 minutes), then roll on a lightly floured surface to 5mm thick. Transfer to oiled oven trays, brush with extra-virgin olive oil, scatter over half the cheese, then the pork, then remaining cheese. Bake in batches until golden and crisp (10-15 minutes).
4 Meanwhile, for peach and rocket salad, whisk vinegar, honey and olive oil in a large bowl, season to taste. Add remaining ingredients, toss to combine, scatter over pizza and serve hot.


RECIPE Ut Si Café, Tasmania PHOTOGRAPHY William Meppem STYLING Geraldine Munoz and Alice Storey

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