Iberico pork and bravas pizza
Homemade pizzas are just the best and you can make a big batch of the dough and freeze it for later. This Spanish-inspired twist is all about the spicy tomato sauce, which is traditionally used to make patatas bravas. I've paired it with lean Iberico pork, which is native to Spain and the pork equivalent of wagyu beef. The flavour and tenderness is incredible!
Ingredients
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FOR THE PIZZA BASE
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7g
dried yeast
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325ml
lukewarm water
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250g
wholemeal bread flour
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250g
plain bread flour
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1 tsp
smoked salt
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1 tsp
granulated sugar
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1 tbsp
extra-virgin olive oil, for shaping, plus extra for drizzling
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FOR THE BRAVAS SAUCE
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2 tbsp
olive oil
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1
white onion, finely chopped
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5
garlic cloves, crushed
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1 x 400g
chopped tomatoes
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2 tbsp
tomato purée
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4 tsp
smoked paprika
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1/2 tsp
cayenne pepper
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1 tsp
sugar
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Small handful of fresh flat-leaf parsley, finely chopped
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FOR THE TOPPINGS
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200g
lighter mozzarella cheese, torn into small chunks
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1 x 280g jar
chargrilled mixed peppers, sliced
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16
mixed cherry tomatoes, halved
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1
courgette, thinly sliced into rings
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1/2 tbsp
olive oil
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400g
Iberico pork medallions
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TO SERVE
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1 tbsp
pine nuts
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Small handful of rocket leaves, to garnish
Directions
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To activate the yeast, pour into a glass with the lukewarm water and leave to stand for 5 minutes (you’ll know it’s ready when little bits of the yeast rise to the top and air bubbles have appeared on the surface).
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Tip the flours, salt and sugar into a stand mixer with a dough hook attached and mix well. Make a well in the centre and pour in the yeast liquid. Turn on the motor and knead for 6-8 minutes or until the dough is shiny and springy to the touch.
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Tip the dough out onto a lightly-floured work surface and cut the dough into four, equal-sized balls. Knead each piece for 2 minutes, then roll into balls and place on a lightly-floured baking tray. Cover with a damp tea towel and leave to rise in a warm place for 2-3 hours or until doubled in size.
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To make the bravas sauce, heat the olive oil in a saucepan and sauté the onion gently for 5 minutes until starting to soften, but not coloured. Stir in the garlic and cook for 1 minute more.
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Add the chopped tomatoes, tomato purée, smoked paprika, cayenne pepper and sugar and bring to the boil. Turn down to a simmer and cook for 15-20 minutes or until thickened. Season to taste and stir through the chopped parsley. Remove from the heat and set aside.
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When ready to make the pizza bases, place your pizza tray(s) in a preheated oven at 220C to heat up. Knock the dough back, then lightly oil your hands and stretch each ball of dough into a circle (the bigger the size, the thinner your base will be). Alternatively, use a rolling pin if you find it easier.
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Evenly spread the bratas sauce over each base, leaving a small border at the sides. Scatter over the mozzarella, followed by a handful of peppers, cherry tomatoes and courgette rings.
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Heat the remaining olive oil in a frying pan over a medium-high heat and lightly season the Iberico pork. Sear the medallions, in batches, for 1 minute on each side or until golden brown. Remove from the heat and divide between each pizza base.
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Gently slide each base onto a pizza tray (you may need to do this in batches) and cook for 8-10 minutes until the bottom is crisp, the pork is cooked through and the cheese is bubbling.
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Drizzle each pizza with extra-virgin olive oil and top with a sprinkling of pine nuts and a few rocket leaves before serving.
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