This flavour combination is one worth trying! Delicious porchetta with marinated artichokes, green olives, fennel and our creamy Fresh Mozzarella Slices melted on top to bring it all together.
You must add this recipe to your next pizza night!
*This recipe makes fresh pizza dough, however, if you are short on time you can use pre-made pizza dough and skip to step 5 of the preparation.
*Please note, this recipe does require overnight refrigeration. Pizza dough will last refrigerated for three days.
| 200g | Fresh Mozzarella Slices |
| 2 tbsp | Grated Parmesan Tub |
| 200g | porchetta, thinly sliced |
| 8 x | marinated artichokes, halved |
| 1/3 cup | green olives, halved |
| 400g | tinned whole peeled tomatoes |
| 1/2 cup | fennel bulb, thinly sliced with fronds retained to garnish |
| salt and pepper | |
|
Pizza Dough (makes 6)
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| 620g | warm water |
| 1kg | 00 flour, high protein (>12g per 100g) + extra for stretching |
| 7g | dry yeast |
| 10g | salt |
| olive oil spray |
| 1 | To make the pizza dough, place water into the bowl of a stand mixer fitted with a dough hook. Sprinkle over the yeast and a third of the flour and mix to combine. Allow to sit for 5 minutes. |
| 2 | Add remaining flour and salt and mix to combine over low speed. Increase speed to medium and knead for ten minutes. Transfer the dough to an oiled bowl, cover with cling film and set aside to prove for one hour. |
| 3 | Turn out the dough onto a floured bench and divide into six equal portions. Form into balls and place into 1L capacity containers sprayed with olive oil. Seal well and place into the refrigerator overnight. |
| 4 | Once refrigerated overnight, remove the dough balls 2 hours before cooking the pizzas. |
| 5 | Preheat pizza oven or preheat domestic oven to its maximum temperature with a pizza stone placed on the bottom rack. |
| 6 | Drain the tinned tomatoes, season with salt and blend with a stick blender until smooth. |
| 7 | Place a handful of flour into a shallow bowl. Gently turn out dough ball into the flour and turn over to coat in the flour. |
| 8 | Transfer the dough onto the kitchen bench and gently press the dough in the centre to form a flat, round disc. |
| 9 | Pick up the dough, allowing gravity to stretch the dough, turning to stretch it out evenly, ensuring the edges remain airy and a little thicker. Continue to stretch until a 30cm disc is formed. |
| 10 | Spread evenly with ½ cup of tomato puree with the back of a spoon, avoiding the rim. Sprinkle with parmesan and cover the base with porchetta slices. Evenly distribute the artichokes, green olives and mozzarella slices. |
| 11 | Place onto a pizza paddle and transfer to the oven. If using a pizza oven, the pizza will cook within 90-120 seconds, rotating the pizza frequently to ensure even cooking. Allow 8-10 minutes cooking time for a domestic oven. |
| 12 | Scatter with fennel slices and fronds. |
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