GOAT SHOUL­DER STREET PIZZA

Whitsunday Times - - LIFE -

SERVES: 6 In­gre­di­ents

500g braised goat shoul­der 150g brais­ing liq­uid 2 tbs chopped pars­ley 2 eggs beaten Salsa verde 1 tbs pecorino cheese 1 bunch fresh rocket

FOR THE PIZZA DOUGH:

3⁄4 cup warm wa­ter 14g fresh yeast 1 tbs sugar 670g plain flour 1 tbs salt 1⁄2 cup olive oil

Method

In a bowl of a stand mixer com­bine 3⁄4 cup of warm wa­ter with 14g fresh yeast, 1 tbs sugar and 335g plain flour. Stir to com­bine. Fit mixer with dough hook, on low speed, add 335g flour, 1 tbs salt, 1⁄2 cup olive oil. Once dough comes to­gether, in­crease speed to medium and knead for 5–6 min­utes, or un­til smooth and soft. If dough is re­ally sticky, add more flour. Trans­fer dough to lightly oiled bowl, cover and let rise in a warm place un­til dou­bled in size – about 2 hours. Cut into 6 po­tions, roll into balls and set aside. Roll out balls to about 25cm. Heat bar­be­cue or grill on high heat. Brush with oil and cook both sides for about 2 min­utes.

TO SERVE:

Gently heat goat meat with pan juices on a stove. Add some pep­per, beaten eggs and chopped pars­ley and cook 5 min­utes on low heat. Top pizza with salsa verde, goat mix and rocket. Sprin­kle with pecorino.

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