Polenta Pizza with Broccoli, Lardo & Truffle Pecorino

Prep: 4 hrs (Incl. 3.5hrs Rest)

Cook: 30 mins

Makes: 2 pizzas

Serves: 2

Difficulty:

Cuisine:

Saved:

Italian

Recipe by: Breville

Made with the Smart Oven™ Pro. Create the crispiness of a brick oven pizza without the bricks.

Reviews

Recipe Shopping List

Polenta Pizza with Broccoli, Lardo & Truffle Pecorino

Ingredients:

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

Method:

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

Recipe by Alessandro Pavoni

Contemporary flavours, techniques and textures are the focus at Omeggio, with Alessandro exploring for himself teh current Northern Italian offerings.

"I love to embrace traditional reicpes that have been handed down through the families of my region - and in partiuclar my grandmother, who was a tremendous cook. Traditional Italian dishes, flavours and ingredients are reworded in a new and innovative way".

ormeggio.com.au

Breville have been working with some influential Australian Chefs, food bloggers and celebrities to inspire you to create resturant quality dishes at hom.