Bondi Trattoria's Joe Pavlovic perfects the meatlover's pizza; fior di latte cheese, charred eggplant, pork and fennel sausage, and salty jamón ibérico.
- 300 gm pizza dough (see below)
- 5 tbsp tomato sauce (good quality canned tomatoes, crushed by hand)
- 80 gm fior di latte cheese, torn
- 1 pinch dried oregano
- 1/2 charred eggplant meat
- 1 pork and fennel sausage, skin removed and sliced
- 12 leaves basil
- 3 slices jamón ibérico
- 50 gm grated parmesan
- 500 gm pizza flour
- 9 gm fine salt
- 2 gm dry yeast
- 240 ml lukewarm water
- 20 ml Extra virgin olive oil
- 1In a large bowl, mix yeast and water. Add flour and oil, and mix for 10 minutes. Add salt and mix again for 10 minutes. Place bowl in the fridge in a large container and leave overnight.
- 2The next day, remove dough from the fridge and separate mixture into 300 gram balls and prove for 1 hour. Cover with a dry towel.
- 3Preheat pizza oven to 380°C.
- 4Place eggplant onto a roasting tray and place into the oven. Roast eggplant until black and charred (about 10-15 minutes), then remove and place onto the bench to cool.
- 5Once eggplant has cooled, peel off skin and discard. Cut eggplant meat into thin pieces.
- 6On a floured bench, spread the pizza dough with your fingertips to a thin thickness (edges do not need to be even). Spread a thin layer of the tomato sauce over the pizza dough, leaving 1.5 centimetres around the dough edge. Add a pinch or dried oregano.
- 7Arrange the fior di latte on the pizza and season with sea salt, and pepper. Evenly arrange the eggplant and sausage meat on the pizza, and then place pizza into the oven. Cook until crispy.
- 8Remove pizza from the oven and arrange torn basil. Cut pizza into pieces to serve, and drizzle with Extra virgin olive oil. Finish with extra layers of sliced jamon and grated parmesan, to top.
Recipe presented by Australian Pork Stars