GOAT SHOULDER STREET PIZZA
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
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.
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.