Kangaroo and Blueberry Pizza

Photography by Parker Blain ©

Photography by Parker Blain ©

 
 
 

Serves: 2
Moderate
Time: about 1 hour + 1 hour rising

INGREDIENTS:

1 teaspoon caster sugar
7g sachet dry yeast
1 tablespoon extra virgin olive oil, plus extra for brushing
3 cups plain flour (preferably '00')
1 teaspoon salt
200g kangaroo fillet
½ cup tomato paste 
2 garlic cloves, crushed
½ red onion, thinly sliced
125g blueberries
200g mozzarella, sliced
1 cup radicchio, shredded 
½ cup basil, shredded

METHOD:

  1. Combine the sugar, yeast, oil and 1¼ cups of lukewarm water in a bowl or jug. Set aside in a warm place for 10 minutes until slightly frothy. 

  2. Put the flour and salt in a large mixing bowl and make a well in the centre. Pour the yeast mixture into the well and mix until combined. Turn the dough out onto a lightly floured work surface and knead for 8–10 minutes or until smooth and elastic. Place the dough into a large well oiled bowl. Cover with plastic wrap or a clean tea towel and set aside in a warm place for about 1 hour or until doubled in size.

  3. Preheat oven to 220°C (200°C fan-forced) and lightly grease two large baking trays. Heat a frypan over a medium heat. Lightly brush the kangaroo fillet with olive oil and cook for 2 minutes on each side until rare. Set aside to rest for 10 minutes, then thinly slice. 

  4. Knead the dough again for another minute and separate into two balls. Roll out each ball until about 1cm thick, and place onto the prepared trays. 

  5. Top the pizza dough with the tomato paste, garlic, onion, blueberries, kangaroo and mozzarella. Bake for 12 minutes or until the cheese has melted and the pizza crust is lightly browned. Top the pizzas with radicchio and basil to serve.

The trick to any good pizza is the KISS principle—Keep It Simple Stupid! Today, it’s not uncommon for a pizza to have over fifteen toppings. Calm down and let the fresh produce do all the talking here. Less is more with pizza. And if you don’t believe this half-Asian...just ask the Italians! Look for '00' flour at the supermarket—it will give an authentic texture to your pizza base.