Recipes

Pork sausage, Jamon, eggplant, Parmesan, basil

By Chef Joe Pavlovich

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Ingredients

Pizza dough

  • 500g pizza flour
  • 9g fine salt
  • 2g dry yeast
  • 240ml lukewarm water
  • 20ml extra virgin olive oil
  • Good splash olive oil

Pizza ingredients

  • 300g pizza dough
  • 4-5 tablespoons tomato sauce (good quality canned tomatoes, crushed by hand)
  • 80g fior di latte cheese, torn
  • Pinch dried oregano
  • ½ charred eggplant meat
  • 1 pork & fennel sausage, skin removed and sliced thinly
  • Sea salt and ground black pepper
  • 12 leaves basil
  • 3 slices jamon Iberico
  • 50g grated Parmesan
  • Extra virgin olive oil

Method

  1. 1.
    To make the pizza dough: Mix the yeast and water together. In a large bowl, combine the flour, water, oil and yeast, and mix for 10 minutes. Add the salt and any old dough and mix again for 10 minutes. Place in a refrigerator in a large container covered and leave overnight. Next day Weight the dough to 300g balls, roll and prove for 1 hour in a warm place, cover with a dry towel.
  2. 2.
    To make the pizzas: Preheat a pizza oven to 380 degrees. Place the eggplants into a roasting tray and place into the pizza oven and roast until the eggplants are black and charred (about 10-15 minutes, remove and place on the bench to cool. Once the eggplants have cooled, peel the skin off and discard in the bin and just use the flesh for the pizza.
  3. 3.
    On a floured bench, spread the pizza dough with finger tips to a thin thickness. (Edge does not need to be even.) Place a thin layer of the tomato sauce over the pizza dough leaving about 1 inch rim clear around the outside of the dough, add a pinch or dried oregano. Arrange the fior di latte on the pizza and season with sea salt, and pepper. Evenly arrange the eggplant meat, sausage meat and place on the pizza and then into the hot pizza oven and cook until crispy, remove from the oven and arrange the torn basil, cut into wedges, and place onto a pizza plate and drizzle with extra virgin olive oil and serve with layers of sliced Jamon and grated Parmesan to finish.