Polenta Dough- 250-375ml mineral water
- 1/2 teaspoon dry yeast
- 3 teaspoons fine salt 500g "00" strong bakers' flour
- 3/4 cup polenta
Broccoli Pesto- 400g broccoli, trimmed
- 50ml extra virgin olive oil
- 1 clove garlic, bruised
Topping- 20 thin slices lardo or 8 thin slices pancetta
- 75g truffle pecorino cheese, grated or shaved
| Polenta Dough- Combine 250ml water, 1/4 teaspoon yeast and salt in a mix master bowl fitted with a dough hook. Stir until yeast has dissolved. Mix on low speed and slowly add flour until dough is smooth, add a little more water if needed
- Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 3 hours or until dough has doubled in size.
- Turn dough out on a floured surface and knock back (punch) the dough to remove excess air
- Add 1/2 cup polenta and remaining yeast and knead until smooth, add a little more water if needed. Leave to rest again for 30 minutes
Broccoli Pesto- Cut broccoli into florets, reserving stalks. Using a vegetable peeler, peel the outer layer of the stalk
- Cook broccoli florets and stalks in a large saucepan salted boiling water. Remove florets after 1-2 minutes or until bright green, and place into a bowl of ice water. Cook stalks for a further 1-2 minutes, add to ice water
- Heat oil in a large frying pan and saute half the broccoli florets with garlic for 2 minutes. Transfer broccoli mixture to a food processor. Process until mixture is pureed
- Cut remaining florets into smaller pieces. Using a vegetable peeler, peel stalks into thin slices. Set aside between wet paper towel
Topping- Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 15 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button
- Divide dough into two balls. Roll out one piece of pizza dough to form a 30cm disc. Dust a pizza tray half of the remaining polenta. Place dough on top. Prick base with a fork or pizza docker
- Spread with 1/4 cup broccoli pesto and arrange with half broccoli florets
- When preheating has completed, place pizza into the oven for 15 minutes. Remove from oven
- Roll up broccoli slices. Top cooked pizza with broccoli slices, lardo and pecorino cheese. Cut into wedges and serve immediately
- Repeat with remaining dough and toppings
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