Australian Chef's Recipes
Stephanie Alexander
| Russell Armstrong
| Romain Bapst
| Pietro Barbagallo
| Tony Bilson
| George Biron
| Andrew Blake
| Meyjitte Boughenout
| Marieke Brugman
| Robert Castellani
| Joan Campbell
| Elizabeth Chong
| Donovan Cooke
| Serge Dansereau
| Ivana Dela Maria
| Stefano de Pieri
| Greg Doyle
G-L
| M-Q
| R-Z
|
|
HOME
|
RESTAURANTS
|
CHEFS
|
FOOD WINE RECIPES
|
ARTS
|
RECITAL AWARD
|
TRAVEL
|
Pietro Barbagallo
I Carusi Pizza
Makes 13 inch pizza tray
Pizza Dough
100 g fine semolina
400 g bakers flour
1/2 cup warm milk
pinch salt
pinch sugar
2 tspns bakers yeast (fresh)
Pizza Topping
1 tspn olive oil
1 brown onion about 150-200g
2-3 Desiree potatoes, about 4-500g
1 bunch Rosemary
Sea salt
Cracked black pepper
1 tspn sugar
Extra virgin olive oil
40 g butter
180 g mozzarella (shaved or shredded)
METHOD:
Gently mix milk, salt, sugar and yeast with oil in a bowl until dissolved. Leave for 10 minutes.
Add semolina to mixture, mixing in to produce a smooth paste.
Gradually add flour (not all, leave some aside for finishing the dough later) knead to form a firm ball.
Put dough in a sealed container and leave to prove for 1-2 hours in a warm place.
Knead again, forming a ball. Leave on your bench for 30 minutes covered with a cloth.
Peel potatoes and boil with a pinch of salt. Cool and slice thinly
Caramelise onion by melting butter on high heat and add onion, pinch of salt, tspn sugar and pinch cracked black pepper and cook fast. Then reduce heat and simmer till caramelized
Assembly:
Take a rolling pin and lots of flour and roll out the dough using a circular motion. Stretch the dough out and place over a lightly oiled pizza tray
Lightly coat the dough with olive oil
Sprinkle mozzarella evenly over dough
Then layer the sliced potatoes
Sprinkle a little rosemary
Gently lay caramelized onion over the top
Sprinkle sea salt to taste
Place in oven pre-heated at 250 degrees C for 8-10 minutes. Cook to golden brown
I Carusi is at 46a Holmes Street, Brunswick, Victoria, Phone 03 9386 5522. An updated review can be found here here
|
|
|
|