Ep 4 - Venison pizza
Makes 2 /serves 4
2 wholemeal pizza
Preheat oven to 200 C.
Roll base out as thinly as possible.
Spread tomato sauce and onion jam on base.
Top with mushrooms and half the Pecorino cheese.
Place onto hot tray and bake in preheated oven until base is crisp and lightly browned.
Slice venison very thinly and place on pizza with salsa verde.
Finish with the remaining Pecorino cheese and snow pea shoots.
Wholemeal pizza dough top
150g white flour
50g wholemeal flour
1/4 tsp salt
60 ml reduced fat milk
60 ml water
7g dried yeast
1/4 tsp sugar
Sift white and wholemeal flour and salt together and place in a
Gently heat milk and water to blood temperature. Add yeast and sugar, and leave in a warm place for the yeast to activate and bubble.
Add liquid to flour mixture.
Knead by hand or in a mixer until smooth.
Cover and leave in warm area to double in size.
Knead again and rest before using.
Sprinkle flour on a board and roll dough into two pizza bases.
Place onto hot tray ready for topping
Tomato sauce top
300g beefsteak tomatoes
5 garlic cloves, peeled
20g each, rosemary, thyme, basil and parsley
1 Tbsp olive oil
Handful fresh basil and parsley
Spray an oven tray with oil.
Slice tomatoes in half, horizontally and arrange on oven tray.
Add garlic, rosemary, thyme, basil and parsley and small amount of sea salt to the oven tray.
Cook overnight at 100 C.
Remove from tray and purée in kitchen blender, adding a handful of fresh basil and fresh parsley.
1 Tbsp sea salt
1 Tbsp pepper corns
1 Tbsp ground juniper and cumin
Trim excess fat from venison.
Sprinkle small amount of sea salt over the venison and place on a tray that allows the salt liquids to be collected.
Cover and place in refrigerator overnight.
Wash the meat, then seal and colour in a hot pan. Roll in plastic wrap to set shape and cool.
Onion jam top
2 Tbsp red wine vinegar
2 Tbsp sugar
Peel and slice onions. Cook slowly until transparent.
Add vinegar and sugar and cook until all liquid has dissolved.
Rocket salsa verde top
Makes 250 ml
1 handful fresh rocket
1/2 tsp fresh mustard
1 tsp olive oil
1/2 lemon, zest of
1 tsp capers, drained
1/4 fresh avocado
1/2 clove garlic
Finely dice the above ingredients and mix together.
Smoked mushrooms top
4 large Portobello mushrooms
Preheat oven to 180ýC.
Place some untreated sawdust in the bottom of a baking dish.
Roll some tinfoil into balls place on the sawdust, place a mushroom on top.
Cover the dish with foil and place in oven for about 5 minutes or until smoke fills the pan.
Average per 218g
Pizza with meat
Energy 1467kJ 1933kJ
Protein 29g 28g
Total fat 8g 18g
Saturated fat 3g 9g
Carbohydrate 41g 48g
Sodium 1399mg 1482mg