DON’T forget to pick up a copy of my recently published book The Flesh in My Life – it outlines the love of family and some of the wonderful recipes which have shaped my life.
Visit my shop at Mondos Butchers at 824 Beaufort Street, Inglewood.
Call first on 9371 6350 as I am happy to sign a copy for you.
The Chena pizza is wonderful and versatile. You can use whatever small goods you like.
Make this after Christmas using leftover ham and cooked meats. Any leftover dough can be made into pizzas.
Serves 10 to 12
Dough
- 1 tablespoon active dry yeast
- 2½ cups of warm water – test the temperature on your wrist
- 800g unbleached plain flour
- 1 tablespoon WA lake salt
- 2½ teaspoon olive oil
Filling
- 500g fresh mozzarella cheese, sliced very thin
- 250g leg ham, sliced very thin
- 250g mortadella, sliced very thin
- 200g pancetta, sliced very thin
- 200g Italian salami (hot or mild), sliced very thin
- 300g provolone cheese, sliced very thin
- 150g jarlsberg, sliced very thin
- 6 large eggs
- ⅓ cup flat leaf parsley, chopped finely
- freshly ground black pepper
- 1 egg beaten with 1 teaspoon water – egg wash
Method
- In a large bowl add one cup of warm water and sprinkle the yeast over, stirring lightly.
- Leave for 5-10 minutes to go foamy. Mix in another 1½ cups warm water.
- Add flour mixed with salt and olive oil. If you’re using a machine with the dough hook, mix until it is soft and no longer sticky (about five minutes).
- Turn onto a lightly floured table and knead until it’s smooth and elastic (about five minutes).
- Lightly oil a bowl and add the dough. Cover with glad wrap and leave in a warm place to proof until it is double in size.
- Preheat oven to 180°C.
- Oil the bottom and sides of a spring-form pan (about 25 x 7cm).
- Divide the dough in half and, on a floured table, roll it out to 4 cm larger than the pan.
- Place the dough into the pan, stretching it up to the sides and letting it overhang the edge.
- Beat the eggs with the parsley and a pinch or two of cracked pepper.
- Begin layering: first ham, then half of the mozzarella, salami, provolone cheese, then a third of the egg mix, followed by mortadella, jarlsberg cheese, pancetta and the other half of the mozzarella cheese. Top with the remaining egg mix.
- Break off a piece of the remaining dough the size of a lemon and roll out the rest to at least 2 cm larger than the pan. Carefully place the dough over the filling and seal the edges well by pinching and rolling the seam underneath. Seal tightly so there will be no leakage during cooking.
- Divide the remaining dough in half and roll to make a rope. Lay it on top to form a cross.
- Brush with egg wash and bake for 35-40 minutes until the crust is a nice golden brown. Remove from the oven and let it cool down completely.
Best served slightly warm or at room temperature. It will last a week in the fridge.
Great to take for a picnic or Easter lunch.
