Pizza recipe for 4 - 8 people, takes only 40 mins; recipe has pork mince, gorgonzola, red onion, green chilli, rocket, olive, lemon, bread flour, fast action yeast, extra virgin olive oil, butter, garlic clove, sage leaves and tomato puree.
Pork, gorgonzola & garlic butter pizza
Course: Pizza
Servings
4 - 8
servings
Prep time
40 mins
Ingredients
- Garlic Clove: 2 garlic cloves
- Extra Virgin Olive Oil: 1 tbsp extra virgin olive oil, plus extra for frying and drizzling
- Red Onion: 1 red onion, finely sliced
- Rocket: 50g of rocket
- Lemon: finely grated zest 1 lemon
- Olive: 20 pitted green olives, sliced
- Butter: 60g butter, softened
- Tomato Puree: 2 tsp tomato puree
- Sage Leaves: 4 sage leaves, chopped
- Bread Flour: 325g strong bread flour
- Green Chilli: 2 green chillies, sliced
- Pork Mince: 500g pork mince
- Gorgonzola: 125g gorgonzola, broken into small chunks
- Fast Action Yeast: 1 sachet fast action yeast
Directions
- To make the dough, put the flour, yeast and 1 tsp salt into the bowl of an electric mixer with a dough hook. On a medium speed, gradually pour in the oil and 200ml warm water to make a dough. Alternatively, mix by hand and knead on a floured surface. Cover the bowl with cling film and prove for 1 hr or until doubled in size.
- Meanwhile, fry the mince until browned, then drain on a kitchen towel. Make the garlic butter by beating the butter with the garlic, sage, tomato puree and some black pepper.
- Heat the oven to 240C/220C fan/gas 8. Divide the dough into four balls. Roll the balls on a floured surface into thin rounds, about 20cm wide. Lift onto floured baking trays, then spread with the garlic butter, leaving a 1cm border. Sprinkle with the mince, cheese, onion and chilli. Bake for 10-12 mins or until the dough is crisp. Scatter over the rocket, olives and lemon zest, and drizzle over some olive oil to serve.
