Recipe: Pork & Fennel Sausage, Artichoke and Buffalo Ricotta Pizza from New Pizza by Steve Manfredi »

Heralding a new tastier, healthier era in pizzas

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<i>New Pizza</i> by Steve Manfredi

New Pizza by Steve Manfredi [©Murdoch Books]

Pork Fennel Sausage Artichoke Buffalo Ricotta Pizza

 

Just as bread has developed from the industrialised white loaf to artisan breads with flavour and goodness, so too is the beloved pizza evolving to something better, tastier and healthier. Heralding that change is Stefano Manfredi with his new book, New Pizza.

An award-winning Italian-born chef, Stefano magically takes pizza back to its roots at the same time stepping it forward with an interesting and diverse array of toppings, classical and modern. 

Combine these with his perfect pizza base and the result means pizza will never be quite the same.

Stefano writes:

I’ve taken the filling out of the sausage casings for good reason. If the sausage is merely sliced, the casings can have the texture of rubber bands when cooked quickly at high heat. It’s also easier to distribute the sausage evenly on the pizza. If fresh artichokes aren’t available, there are good Italian artichokes in oil available at specialist stores.
 

Ingredients pizza:

Makes one 30 cm (12 inch) pizza

  • 250 g (9 oz) ball of basic pizza dough (see link to recipe below)
  • 120 g (4¼ oz) fior di latte mozzarella, thinly sliced
  • 3 cooked artichokes (see note), cut into quarters
  • 40 g (1½ oz/ 3/4 cup) grated parmesan cheese
  • 140 g (5 oz) best-quality Italian-style pork and fennel sausages, meat removed from casings
  • Sea salt
  • 80 g (3 oz/ 1/8 cup) buffalo milk ricotta cheese
  • 8-10 fennel fronds
     

Ingredients – tomato fillets

  • 1 kg (2 lb 4 oz) ripe tomatoes
  • Sea salt

Method –  tomato fillets

Plunge the tomatoes into boiling salted water for 20-30 seconds, then plunge into iced water. After 5 minutes, they’ll peel easily. Peel, halve and scoop out all seeds with a spoon. Cut each half in two, then each quarter into fillets. Unused fillets will keep for 2-3 days, refrigerated.
 

To assemble

Place a large tile in your oven for the pizza, then turn the oven up to preheat to full heat (without using any fan-forced function) for at least 20 minutes (see page 89).

Scatter mozzarella over the pizza base, leaving the edges clear to about 3–4 cm (1½ inches). Distribute the artichoke quarters and tomato fillets over the top. Sprinkle with parmesan and sausage meat. Season with salt and place in the oven for 3-5 minutes until cooked, turning for even colour. Once out of the oven, use a teaspoon to place small blobs of buffalo ricotta here and there. Finally, place the fennel fronds evenly over the top.
 

Note – artichokes:

Choose artichokes that are firm, without blemishes and have heads that are full and tight.

To prepare you’ll need a pan of cold water with the juice of a lemon squeezed into it to prevent discolouring.

With a paring knife, take the top 2–3 cm (1 inch) of the artichoke clean off, then begin paring around the heart until you reach the tender inner leaves. Leave about 4–5 cm (2 inches) of stalk at the base, this part being quite delicious when cooked, and trim away any leaves.

As each artichoke is prepared, place it in the pan of lemon water. You will notice that the artichokes float and the topmost ones sit above the water – weight down with a plate so they don’t discolour.

Bring the water to the boil, turn down to a simmer and cook for 10-15 minutes until tender. Test for ‘doneness’ by pushing a knife into one of the artichokes – there should be just a hint of resistance. Drain and cool the artichokes completely. Any tough outer leaves can be removed and the stem trimmed.

Store the artichokes in jars under olive oil for up to 14 days in the refrigerator or slice or quarter and use within 3-4 days.
 

Here are Stefano's step by step instructions for creating the perfect pizza base »

 

This recipe is from New Pizza by Stefano Manfredi and is reproduced with the kind permission of the publisher.

New Pizza by Steve Manfredi is published by Murdoch Books (Sydney, NSW; Aug 2017; Hb; 248 pp; RRP A$39.99). It is available directly from the publishers and at good bookstores nationally .

It can also be found to purchase online via booko.com.au »

See links below for more information and recipes from New Pizza

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October 27th, 2017
 
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