Bondi Trattoria’s Joe Pavlovic perfects the meatlover’s pizza; fior di latte cheese, charred eggplant, pork and fennel sausage, and salty jamón ibérico.

Ingredients

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

Pizza dough

500 gm pizza flour

9 gm fine salt

2 gm dry yeast

240 ml lukewarm water

20 ml Extra virgin olive oil

Method

Main

1.In 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.

2.The next day, remove dough from the fridge and separate mixture into 300 gram balls and prove for 1 hour. Cover with a dry towel.

3.Preheat pizza oven to 380°C.

4.Place 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.

5.Once eggplant has cooled, peel off skin and discard. Cut eggplant meat into thin pieces.

6.On 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.

7.Arrange 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.

8.Remove 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
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Ingredients

Method

Main

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