- 500g pork mince
- 125g gorgonzola, broken into small chunks
A blue-veined cheese originating from a small town near Milan in Italy and now made by more than…
- 1 red onion, finely sliced
- 2 green chillies, sliced
- 50g of rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 20 pitted green olives, sliced
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- finely grated zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the dough
- 325g strong bread flour
- 1 sachet fast action yeast
- 1 tbsp extra virgin olive oil, plus extra for frying and drizzling
For the garlic butter
To make the dough, put the flour, yeast and 1 tsp salt into the bowl of an electric mixer with a dough hook. On a medium speed, gradually pour in the oil and 200ml warm water to make a dough. Alternatively, mix by hand and knead on a floured surface. Cover the bowl with cling film and prove for 1 hr or until doubled in size.
Meanwhile, fry the mince until browned, then drain on a kitchen towel. Make the garlic butter by beating the butter with the garlic, sage, tomato purée and some black pepper.
Heat the oven to 240C/220C fan/gas 8. Divide the dough into four balls. Roll the balls on a floured surface into thin rounds, about 20cm wide. Lift onto floured baking trays, then spread with the garlic butter, leaving a 1cm border. Sprinkle with the mince, cheese, onion and chilli. Bake for 10-12 mins or until the dough is crisp. Scatter over the rocket, olives and lemon zest, and drizzle over some olive oil to serve.