Name: Pork pizza with provolone and peach and rocket salad
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4
Ingredients: 1 fennel bulb, coarsely chopped; 8 fresh bay leaves; 2 tbsp black peppercorns; 5 star anise; 400 gm piece boneless pork shoulder; 1 litre olive oil (4 cups); For brushing: extra-virgin olive oil; 120 gm provolone, thinly sliced; Pizza dough; 1 tbsp dried yeast; 500 gm “00” flour (22/3 cup); 1 tbsp olive oil; Peach and rocket salad; 30 ml white wine vinegar; 1 tbsp leatherwood honey; 1 tbsp olive oil; 2 cups baby rocket (loosely packed); 1 yellow peach, sliced into wedges; 20 gm walnuts

“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

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

1 fennel bulb, coarsely chopped

8 fresh bay leaves

2 tbsp black peppercorns

5 star anise

400 gm piece boneless pork shoulder

1 litre olive oil (4 cups)

For brushing: extra-virgin olive oil

120 gm provolone, thinly sliced

Pizza dough

1 tbsp dried yeast

500 gm “00” flour (22/3 cup)

1 tbsp olive oil

Peach and rocket salad

30 ml white wine vinegar

1 tbsp leatherwood honey

1 tbsp olive oil

2 cups baby rocket (loosely packed)

1 yellow peach, sliced into wedges

20 gm walnuts

Method

Main

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.

This recipe is from the January 2011 issue of .
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.

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

Related stories