Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Does Newcastle have Australia’s best eclair?
21.04.2017

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

Pork ragù pizza


"The pizze at Cipro are inspired by our experience in Rome. I always wanted to do a Neapolitan-style pork ragù, ever since I had it as a main course at La Disfida in Haberfield, and I thought it would be great as a topping. It comes out creamy and rich - quite unexpected and unique," says Khan Danis. You'll need to start this a day ahead to make the pizza dough.

You'll need

For dusting: semolina 130 gm ricotta salata, finely grated To serve: rocket leaves dressed with lemon juice and olive oil   Pizza dough 560 gm baker’s flour 450 ml still bottled water, at room temperature 1 tsp dried yeast 1 tbsp olive oil   Pork ragù 40 gm fine sea salt 500 gm each pork shoulder and pork belly, cut into 5cm pieces 125 ml (½ cup) extra-virgin olive oil 500 gm pork sausages (about 5 thick sausages), cut into 3cm pieces 250 gm prosciutto ends (see note), cut into 5cm dice 1 large Spanish onion, quartered 7 garlic cloves, crushed 500 ml (2 cups) chicken stock 2.5 kg canned San Marzano tomatoes

Method

  • 01
  • For pizza dough, mix flour and water in a bowl, cover and stand for 15 minutes. Add yeast and mix for 1 minute, then add oil and 2 tsp fine sea salt and mix for 2 minutes. Transfer to an oiled bowl, cover and set aside (10 minutes). Turn onto an oiled surface and flatten into a rough rectangle with your hands. Stretch the edges of the dough out, fold over and back in on itself, return to oiled bowl and set aside to rest (10 minutes). Repeat twice, then refrigerate until doubled in size (8 hours-overnight). Bring to room temperature 1½ hours before using.
  • 02
  • For pork ragù, sprinkle pork shoulder and belly with salt and refrigerate to lightly cure (4 hours). Heat oil in a large saucepan or stockpot over medium-high heat, cook pork, sausage and prosciutto in batches until browned (4-6 minutes), then remove from pan and set aside. Add onion and fry until softened (2-3 minutes), then remove and discard, add garlic and stir occasionally until fragrant (1 minute). Deglaze pan with stock, add tomatoes and meat and bring to the boil. Reduce heat to low and simmer uncovered for 5 hours. Season to taste and set aside to cool completely. Remove meat with a slotted spoon. Shred meat (discard bones), cut the skin from the pork belly into small pieces and transfer to a large bowl. Add 80ml ragù sauce (reserve remainder for another use) and mix to combine.
  • 03
  • Preheat oven to 240C. Dust a 52cm x 32cm baking tray with semolina, press pizza dough to cover tray (you may need to let the dough sit for a few minutes to relax). Spread pork ragù over dough, then bake until pizza base is lightly browned and crisp (15-20 minutes).
  • 04
  • Cut pizza into slices, scatter generously with ricotta salata and dressed rocket leaves and serve.

Note Prosciutto ends are available from select delicatessens.


At A Glance

  • Serves 8 - 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 - 10 people

Drink Suggestion

A good Montepulciano.

Featured in

Jun 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×