Pizza Modo Mio by John Lanzafame

Author:John Lanzafame
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2016-07-12T04:00:00+00:00

Coarse semolina, for dusting

1 quantity pizza dough

100 g (3½ oz/½ cup) well-drained goat’s curd

125 g (4½ oz) cherry tomatoes, sliced

1 egg

3 tablespoons chopped flat-leaf (Italian) parsley

3 tablespoons grated parmesan cheese

2 tablespoons summer truffles preserved in oil, drained and thinly shaved

To make the braised goat, heat the olive oil in a heavy-based frying pan over medium heat, add the goat meat and cook until browned. Add the garlic, onion and chilli confits, combine well, then add the cream, cover, reduce the heat to very low and cook gently for 1 hour, or until the meat is very tender. If necessary, add a little water during cooking if the mixture appears dry. Remove from the heat and cool.

Place a pizza stone or heavy-based oven tray in the oven and preheat to 250°C (500°F/Gas 9).

Lightly dust your workbench with semolina, then roll out the dough lengthways into a 30 cm (12 inch) oblong, place on a pizza tray and prick all over with a fork. Spread the base with the goat’s curd, scatter with the tomato slices, then lightly beat the egg, parsley and parmesan together, season to taste and pour over the top. Bring up the edges of the pizza to make a 2 cm (¾ inch) border, covering the edges of the filling as you go. Place on the preheated stone or tray and bake for 6–8 minutes, or until the base is golden and crisp. Remove from the oven, scatter with shaved truffle and serve.

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