BLACKFOOT PĀUA SAUCISSON & KŪMARA PIZZA

MAKES 2 X 30CM PIZZAS / PREPARATION 10 MINUTES / COOKING 6-12 MINUTES

Add the pasta to the boiling water and cook according to packet directions. Drain, reserving ¼ cup of the cooking water. Stir the pasta through the sausage along with the lemon juice, watercress, fennel fronds and pasta water.

Scatter with pinenuts and serve with parmesan if liked.

Stunning blackfoot pāua saucisson is a standout on a charcuterie board but if you want to use it in cooking, something simple will let its flavours shine such as tossing slices through a summer salad with new potatoes and maybe some fennel with a lemon dressing. Currently it is available at the Remarkables Market in Queenstown with plans for retail announced soon.

Here I have topped a simple tomato-free pizza, adding kūmara for an extra Kiwi twist.

2 tablespoons olive oil

50g butter

250g kūmara, scrubbed

1 large red chilli, finely sliced

3 garlic cloves, finely sliced 500-600g pizza dough

50g Newfish Blackfoot Pāua Saucisson, sliced

(or use your favourite salami) 2 tablespoons chopped parsley

Heat the oven to 250℃ (or as hot as your domestic oven will go) and use a pizza stone if you have one. If you have a pizza oven, heat it to 350℃.

Put the olive oil and butter in a saucepan and heat to melt the butter. Finely slice the kūmara and add to the saucepan along with the chilli and garlic and mix well to separate and coat each kūmara slice. Set aside.

Divide the dough in half and stretch each out to a 30cm circle. Lay the kūmara in an even layer over each base, drizzle over any oil left in the saucepan and sprinkle with flaky salt. Bake for 10-12 minutes at 250℃ or about 6 minutes at 350℃.

Arrange the pāua saucisson slices over the kūmara then sprinkle with parsley.