Mortadella and confit garlic pizza with sriracha-cured egg yolks
This incredibly maximalist pizza is topped with rich gorgonzola, mortadella, gooey and spicy cured egg yolk and a good helping of confit garlic. Any remaining confit garlic should be never be kept at room temperature, and should instead be refrigerated and used within 3–4 days. If you don't have a pizza oven, this can also be made in a regular oven preheated for an hour at its highest setting. The pizza will take about 10–15 minutes to cook.
Ingredients
Metric
Imperial
Sriracha cured egg yolk
- 400ml of sriracha, plus extra as needed to cover the eggs
- 6 Freshlay Farms Golden Yolker® egg yolks
- 2 red chillies, whole
Pizza base
- 400ml of water
- 1/2 tsp caster sugar
- 7g of Doves Farm Quick Yeast
- 25g of sourdough starter, ripe
- 600g of white bread flour
- 7g of salt
- semolina, for dusting
Confit garlic
- 400ml of olive oil
- 1 bulb of garlic, cloves peeled
- 1 sprig of thyme
Tomato sauce
- 20ml of olive oil
- 1 red onion, finely diced
- 2 garlic cloves, minced
- 2 tins of chopped tomatoes
- 1 tsp dried oregano
- salt and pepper, to taste
Toppings
- 100g of Gorgonzola, crumbled
Garnish
- 4 slices of mortadella
- 1 handful of fresh rocket leaves
Equipment
- pizza oven
- pizza peel
Method
Begin three days ahead of serving by preparing the sriracha cured egg yolks
Place the yolks into a container filled with the sriracha along with the two chillies
- 400ml of sriracha, plus extra as needed to cover the eggs
- 6 Freshlay Farms Golden Yolker® egg yolks
- 2 red chillies, whole
Make sure the yolks are fully submerged, then cover with a lid and leave for 3 days in the fridge to cure
Next, prepare the sourdough pizza base two days ahead of cooking
Whisk the yeast and sugar into the water, then whisk in the sourdough starter
- 400ml of water
- 1/2 tsp caster sugar
- 7g of Doves Farm Quick Yeast
- 25g of sourdough starter, ripe
Add in the strong bread flour along with the salt and stir well with a wooden spoon until you have a rough, shaggy dough
- 600g of white bread flour
- 7g of salt
Knead until the dough is elastic and smooth, around 10 minutes
Transfer the dough to a clean bowl and cover with cling film
Set aside at room temperature and leave to proof for 2 hours, or until the dough has almost doubled in size
After 2 hours, divide the dough into two pieces
Wrap in cling film and leave to rise in the fridge for 2 days
A couple of hours ahead of serving, prepare the confit garlic
Add the peeled garlic cloves to a small pot and submerge in the olive oil
- 400ml of olive oil
- 1 bulb of garlic, cloves peeled
Add in the thyme and turn the heat on low, covering with a lid
Leave to slowly confit for 2–3 hours, or until the cloves are soft and buttery. Pour into a heatproof container and then transfer to the fridge to chill as quickly as possible. Keep refrigerated until needed
To make the tomato sauce, heat the oil over a medium heat then add in the red onion
- 20ml of olive oil
- 1 red onion, finely diced
Once fragrant, add in the garlic and cook for a couple of minutes
- 2 garlic cloves, minced
Add in the tinned tomatoes and cook down for 10 minutes, then add the oregano and season to taste with salt and pepper
- 2 tins of chopped tomatoes
- 1 tsp dried oregano
- salt and pepper, to taste
Next, prepare the pizza oven for cooking the pizza and dust a pizza peel with semolina
- semolina, for dusting
Use your fingertips to flatten the middle of the dough, gently pushing it out and creating a crust as you go
Lift the dough onto the back of your hands, then use the weight of the dough to gently stretch it out even more
Place the dough onto the dusted pizza peel, then top with the tomato sauce and gorgonzola
- 100g of Gorgonzola, crumbled
Cook in the pizza oven for around 1 minute, turning every 10 seconds, or until bubbly and cooked through
Remove from the oven and top each one with three cured egg yolks, mortadella, a handful of rocket leaves, some confit garlic and a generous drizzle of confit garlic oil
- 4 slices of mortadella
- 1 handful of fresh rocket leaves
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