Pizza Porchetta with Herb-infused Crust

Ingredients

• Pizza dough: 300g (10.5 oz) Pizza dough: 300g (10.5 oz)
• Porchetta: 200g (7 oz), thinly sliced Porchetta: 200g (7 oz), thinly sliced
• Mozzarella cheese: 150g (5.3 oz), shredded Mozzarella cheese: 150g (5.3 oz), shredded
• Tomato sauce: 1/2 cup (120ml) Tomato sauce: 1/2 cup (120ml)
• Fresh basil leaves: 1/4 cup, torn Fresh basil leaves: 1/4 cup, torn
• Red onion: 1/2, thinly sliced Red onion: 1/2, thinly sliced
• Olive oil: 2 tablespoons Olive oil: 2 tablespoons
• Garlic: 2 cloves, minced Garlic: 2 cloves, minced
• Fresh rosemary: 1 sprig, chopped Fresh rosemary: 1 sprig, chopped
• Fennel seeds: 1 teaspoon Fennel seeds: 1 teaspoon
• Salt: 1/2 teaspoon Salt: 1/2 teaspoon
• Black pepper: 1/4 teaspoon Black pepper: 1/4 teaspoon

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 32g (Sugar: 2g)
• Protein: 22g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   In a small bowl, combine the olive oil, minced garlic, chopped rosemary, fennel seeds, salt, and black pepper.
3. 3.
   Roll out the pizza dough on a floured surface to your desired thickness.
4. 4.
   Brush the herb-infused oil mixture evenly over the surface of the dough.
5. 5.
   Spread the tomato sauce over the oiled dough, leaving a small border around the edges.
6. 6.
   Sprinkle half of the shredded mozzarella cheese over the sauce.
7. 7.
   Arrange the porchetta slices evenly on top of the cheese.
8. 8.
   Scatter the sliced red onion and torn basil leaves over the porchetta.
9. 9.
   Sprinkle the remaining mozzarella cheese on top.
10. 10.
    Transfer the pizza to a baking sheet or pizza stone and bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing.
12. 12.
    Serve hot and enjoy!

Treat your ingredients with care...

• Porchetta — If you can't find pre-sliced porchetta, you can purchase a whole porchetta and slice it thinly yourself. Alternatively, you can ask your local butcher to slice it for you.

Tips & Tricks

• For a crispier crust, preheat your baking sheet or pizza stone in the oven before placing the pizza on it.
• Experiment with different toppings such as roasted garlic, sun-dried tomatoes, or arugula to add your own personal touch to the pizza.
• If you prefer a spicier kick, sprinkle some red pepper flakes over the pizza before baking.
• If you're short on time, you can use store-bought pizza dough instead of making it from scratch.
• Leftover pizza porchetta can be refrigerated and reheated in the oven for a quick and delicious meal.

Serving advice

Serve the Pizza Porchetta hot, straight from the oven. Cut it into slices and serve as a main course or as part of a pizza party. Pair it with a fresh green salad or a side of roasted vegetables for a complete and satisfying meal.

Presentation advice

To enhance the presentation, garnish the Pizza Porchetta with a sprinkle of fresh basil leaves and a drizzle of extra virgin olive oil. Serve it on a wooden cutting board or a pizza stone to add a rustic touch.