Pate de Campagne meatball, Bacon and Pastrami Pizza with Garlic Pizza Fritta


Decided to make pizza tonight and thought that some of my left over Terrine filling would be an excellent start. While taking it out of the freezer I also found some home made bacon and home made Pastrami. Excellent I thought, this will make a kick-ass pizza.

I've also wanted to try making a Pizza Fritta for a while, Pizza Fritta is a small pizza base that's shallow fried in oil, topped and then grilled briefly under high heat. So I decided to make a garlic and parmesan one as a side dish.

My first step was to infuse some olive oil with garlic and basil. Crushed two cloves of garlic with the side of my knife and then chopped it roughly, did the same with some basil and poured a good glug of oil over the top.

I also made some pickled garlic and onion by chopping some of both, adding some torn basil and covered with white wine vinegar and the juice of half a lemon.

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Onto the Base I mixed 300ml tepid water with some sugar, 2 tsp yeast and a glug of sherry. got out the kitchenaid with the dough hook and mixed this with 500g bread flour, and a dash of the infused olive oil.

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After a few minutes of kneading I formed the dough into a sphere and floured it.

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I then preheated the oven to 70 C and then turned it off, waited 5 minutes and put the dough in to rise in the nice warm oven.

Next up I sauteed the meatballs in a pan with a glug of the infused olive oil.

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I put the meatballs aside, and used the nice oily flavoured pan to start my pizza sauce. Some garlic and chopped onion went into the pan.

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Followed by some finely chopped red capsicum.

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A glug of Marsala and a tin of tomatoes

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I left it to simmer and thicken up.

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Next up I checked on the dough and it had risen beautifully.

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I rolled it out into a big circle and sprinkled the top with Polenta ( the top will become the bottom when put on the pizza stone ).

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Meanwhile I'd preheated the oven to it's highest temp with a pizza stone inside it. When it was at heat I pulled out the stone and slid the pizza base on top. I then spread a good covering of the Pizza Sauce over the top.

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I topped it with picklesm the meatballs, pastrami and bacon, and some fresh mozzarella. I also grated Parmesan across the top.
Baked the pizza until cheese started to turn golden, and it was ready!

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For the Fritta, I heated some olive oil in a pan, and through the fritta base in, cooked it for about 30 seconds either side. Was really interesting to watch it cook this way, you could actually see it rise and bubble as the yeast went into overdrive.

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Spread some sauce on it, followed by some chopped garlic, parmesan and a few basil leaves.

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Put under a hot grill, and finished!

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wow

effort ++

... id rather call dominos :)

Nice one stinky

You should see my f***ing herbs in this weather, they're owning

f*** off trin you fat c***

haha, seriously it's not really that much effort. I can make a pizza from scratch base, sauce, and toppings in less time than it takes dominoes to deliver.

Obviously this one took a bit more time and care, but still quite simple and easy. There was about 15 minutes of actual prep work, the rest was various stages of waiting.

Although there's about 30hours of attentive cooking in the three main ingredients :D

looks tops

I can't offer a good opinion without tasting it.

You're going to have to come to my house and cook it for me.

woohoo next time we go camping i'll bring the food and you cook :)
pretty please

haha jmr

not sure if this makes much of a (if any) difference, but wouldn't sherry in the dough interfere with the yeast since it doesn't thrive in alcohol?

maybe he wanted the pizza doughy?

not sure if this makes much of a (if any) difference, but wouldn't sherry in the dough interfere with the yeast since it doesn't thrive in alcohol?

If that were the case, how the f*** would they make champagne?

edit: If you are talking about inhibition, Im pretty sure the tiny amount of ethanol in a bit of sherry doesn't come close to the number of active sites in the amount of yeast you'd use.

last edited by qmass at 05:57:58 15/Sep/08

^ I'm just guessing that
bread yeast != alochol fermentation yeast (which with too much alcohol will propably die too).

Stop making fast food and tell me where to buy truffles in Brisbane

i often stumble across home made bacon and pastrami in my freezer...

next to your large tubs of cookie dough.

Stop making fast food and tell me where to buy truffles in Brisbane

Black Pearl had them last time I was there. Or many Deli's have truffle salt which is enough for stuff like risotto.

http://www.blackpearl.com.au/retail.php

yum. looks like a pizza capers pizza

and why the f*** didnt you bring me some for lunch today :P

Truffle oil is also a good substitute. You can get it from most gourmet delis.

isnt truffle oil f***en expensive?

Hmm truffle oil on my vegemite sandwich, I'd be eating like a king!

isnt truffle oil f***en expensive?

$10 will get you a small jar. nothing compared to a premium truffle which can cost you thousands.

Found the oil in a few places

After the actual truffle.

Why would you want the actual Truffle? I don't think you'll be able to buy it "retail" because it's so expensive. There maybe some that you can get them shipped from TAS or WA if you really want it, but I doubt they'll let you buy "a" truffle.

http://www.perigord.com.au/purchasing_truffles.htm

http://www.wineandtruffle.com.au/

Hi guys, I already said that Black Pearl has truffles. k thnx.

so does anyone know where to get truffles in brisbane

i think you can get them from the black pearl jim

No jim, but I would like to know where to get some truffles are in brisbane

Last time I went looking for truffles the truffle pig ended up snout deep in Obes' mum.

sifn't truffle dogs ... pig eat them .. greedy fekkers

that's what she said.

can you put that in doc or pdf file for me :)

you can get truffles from 'happy high herbs' outlets, some legal loophole thing about wet psychedelics, I believe they are the psilocybe mexicana variety under the trade name 'philosophers stone'.
Don't know why you'd put some disgusting 50 dollar fungus on your pizza tho.

huh ? truffles are not restricted ... Just massively expensive. Around $2200 a kg.

Just want 1 or 2 for my beef welly, to give the mushroom component a slightly more exotic taste.

Its hard to find interesting mushrooms, even fresh Porcini for instance.

you can get truffles from 'happy high herbs' outlets, some legal loophole thing about wet psychedelics, I believe they are the psilocybe mexicana variety under the trade name 'philosophers stone'.
Don't know why you'd put some disgusting 50 dollar fungus on your pizza tho.

lol?

Truffles are completely different from the psilocybin mushrooms.

I agree, a truffle is technically not a carpophore, but to eat a fungal growth for it's taste is like drinking wine .. for it's taste.

I think you might be onto something - you might've just opened an entire world of tasting things for their taste

this is gonna be big

The Black Pearl is the ship from Pirates of the Carribbean, that's a movie, it's not real - idiots.

f*** stinky ... trust you to be trying to send me a place full of undead semen.

you can get truffles from 'happy high herbs' outlets, some legal loophole thing about wet psychedelics, I believe they are the psilocybe mexicana variety under the trade name 'philosophers stone'.
tho.

like in fullmetal alchemist?

that's what she said!