Zero Velocity Pizza

Pizza and Bolognese RaguInspiration for a new pizza topping was the silver lining to the recent boarding delay that clouded our last flight. So uplifting to enjoy and be inspired by a slice of Bolognese pizza at the airport. Raided the freezer for bits and pieces of pork and mince products that would otherwise end up in the compost to make a rich meat sauce.

Compost Ragu

Soften a finely chopped onion in a little olive oil for about 5 minutes over gentle heat. Add about 500 grams of sliced and diced pork or mince products (for example, 50 grams of pancetta, the peeled and diced stumpy end of a prosciutto hock, half a lyonnaise sausage pinched into small pieces, and two leftover Italian-style sausages squeezed from their casings), and fry over medium heat until well browned, about 10 minutes. Add 1 tablespoon of tomato paste and 2 or 3 bruised and chopped garlic cloves and stir for another 2 minutes. Deglaze pan with half a cup of white wine and allow liquid to bubble away. Pour in a tin of chopped tomatoes, half a tin of water, and add a sprig of rosemary. Reduce heat once the mixture boils, then simmer for 20 to 30 minutes or until the ragu reduces to a thick, saucy consistency.

Zero Velocity Pizza

Bake a sourdough crust at 220°C for about 15 minutes or until risen and slightly golden. Smear with ragu, then strew with grated mozzarella and pecorino (approximately 100 grams of each).  Arrange a dozen thin slices of felino or 4 quartered salami slices over the cheese. Return to the oven and bake a further 10 to 15 minutes or until cheese is molten and bubbling, the crust is golden, and any ragu peeping through the cheese around the edge of the pizza burnished and bronzed.  Remove from oven and served topped with sprigs of rocket.
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