Time for a new addition to the pizza list? This pizza topping featuring Australian pork fillet is sure to catch the attention of your customers and become a quick favourite at your venue.
The pizza bianca recipe teams Australia pork fillet with figs and olive tapenade for a delicious taste of salty meets sweet. Finish the dish with a handful of rocket and fresh burrata.
Coming in at just $6.70 per plate, the pizza bianca is a great addition to your venue’s menu.
Ingredients (serves 10)
- 800g pork fillet, thinly sliced
- 500g shredded mozzarella
- 10 figs, thinly sliced
- 10 burrata balls
- 1 bunch sage
- 200g baby rocket leaves
Pizza dough - 1kg 00 flour
- 10g salt
- 1 teaspoon dry yeast
- 600ml lukewarm water
Olive tapenade - 250g pitted Kalamata olives
- 60g capers
- 1 lemon, juice and zest
- 2 cloves garlic
- 60ml extra virgin olive oil, extra for drizzling
Method: pizza dough
- In a large bowl combine flour and salt. Create a well in the centre. In a separate small bowl mix yeast with 60ml lukewarm water. Stand for 5 minutes until it becomes frothy then pour mixture into flour and start incorporating with your fingers. Add remaining water while continuing to mix until a dough forms.
- Transfer to a floured surface and knead for 10-15 minutes until dough becomes smooth and elastic. Alternatively use a stand mixer with a dough hook.
- Form dough into a ball and place in a large lightly oiled bowl. Allow dough to rise in a warm place for 1½-2 hours or until it has doubled in size.
Olive tapenade - Place all ingredients in a food processor and pulse until a coarse paste. Season and set aside.
To serve - Preheat oven to 260°C. Divide pizza dough into 10 portions. Roll out each portion on a floured surface into 20-25cm rounds. Place on lined pizza trays, drizzle with extra virgin olive oil and sprinkle with mozzarella. Top with pork, figs and sage. Bake for 10-12 minutes until golden.
- Top each pizza with burrata, rocket and olive tapenade. Slice and serve immediately.
