makes
4
prep
1:15 hour
cook
15 minutes
difficulty
Mid
makes
4
serves
preparation
1:15
hour
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 150 g strong flour
- 50 g kamut flour
- 50 g whole wheat flour
- 8 g sea salt
- 1.7 g dry yeast
- 200 ml water
- Fine semolina, for dusting
- 1 fresh abalone (around 200 g – 300 g)
- 500 g oyster mushrooms
- 50 ml olive oil, plus extra for drizzling
- 2 garlic cloves, finely grated
- ¼ bunch parsley, finely chopped
- ¼ bunch chives, finely chopped
- 60 g crème fraîche
- 30 g Parmesan cheese, finely grated
- Salt
- 1 lemon, cut into wedges
Chilling time: overnight
Instructions
- To make the pizza dough, in a large bowl, combine the flours, salt and yeast. Pour in the water and mix to a smooth dough. Place the dough into an oiled bowl and cover. Allow to rest, then fold it once and refrigerate overnight before using.
- When ready to cook, remove from the refrigerator, allow the dough to come to room temperature, then knock it back and portion into 100 – 120 g balls of dough. Place onto a tray that has been lightly floured with semolina and cover until needed.
- To prepare the abalone, bring a medium saucepan of water to the boil, and fill a large bowl with iced water. Boil the abalone for 1 minute, then refresh in the iced water. De-shell the abalone, remove the guts and liver and wipe clean, then thinly slice and keep aside until needed.
- Separate the oyster mushrooms, shredding any large ones by hand, then heat a drizzle of olive oil in a large frying pan. Pan-fry the mushrooms until wilted (but not crisp), then season with salt and set aside.
- In a small bowl, combine the garlic, herbs and 50 ml olive oil and set aside.
- Preheat a pizza oven to 350-400°C. On a working surface dusted with semolina, stretch out one pizza dough ball by hand. Spread the pizza base with some crème fraîche, then top with mushrooms, abalone, a sprinkle of salt and Parmesan cheese.
- Bake the pizza, then remove from the oven and drizzle with the garlic and herb oil and a squeeze of lemon juice to serve. Repeat with remaining pizzas.
Watch how to make this recipe on Episode 8 of A Girl's Guide To Hunting Fishing and Wild Cooking Season 2, streaming free on SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
