Kangaroo & Tomato Chilli Relish Pizza
This recipe was actually created very early in the growth of Australian Flavours, when we were experimenting more with native Australian ingredients.
There are a couple of important points to take note of with regard to the kangaroo. Do not over-cook the kangaroo as it can become quite tough. It is also a very strong, gamey meat so ensure that you cut thin slices. This way the delicious flavour will come through without being overwhelming.
Australian native ingredients are a lovely alternative, or addition to more traditional flavours, and this kangaroo pizza is an easy way to get started.
- 500g Kangaroo Fillet
- 50g Goats cheese
- 80g nice melting cheese – Provolone Dolce slices
- 3 tblspn Tomato Chilli relish see recipe
- 1 large red capsicum thinly sliced
- Hand full of wild rocket
- Pizza Base
- 1tsp dry yeast
- 1tblspn olive oil
- ½ cup warm water
- 1 ½ cups plain flour
- Salt/pepper to taste
- To make the base:
- Combine yeast and warm water in a small bowl, stir until dissolved.
- Combine flour, salt and pepper and olive oil in a large bowl and slowly add the yeast mixture to form a soft dough (you may need to add a little extra flour if the mix is too moist).
- Cover the bowl with a towel and set aside in a warm dry place to rise.
- After 20 minutes knock back the dough back and set aside for a further 20 minutes, before rolling out the dough.
- Pre-heat the oven to 220 degrees.
- With small amount of olive oil, in a medium sized frying pan over high heat sear the kangaroo fillet on both sides for 3 minutes each. Allow to rest for 2 minutes and then thinly slice.
- Roll the dough out onto floured surface with a rolling pin, until you obtain the desired shape for your pizza tin/tray.
- Place the dough in the pizza tin and spread the relish over the base.
- Arrange all toppings, except the fresh goat’s cheese and rocket, on the pizza as desired.
- Bake in the oven for 10-15 minutes.
- Remove from oven and slice into portions. Now too finish crumble and scatter the goat’s cheese over the pizza and garnish with the rocket.
- Tip: To ‘Knock Back’ the dough means to use your hand or fist to press or knock the dough to release the air that has been crated from the leaven process. This allows the dough to rise a second time, ensuring a lighter dough.