The recipe for Wednesday’s pizza and crocodile combination.
Crocodile, Peach and Rocket Pizza
450g Strong bread flour
25g Fresh yeast
1 tsp salt
3 tbsp olive oil
400g Chopped tomatoes
1 Onion, chopped
1 clove Garlic, chopped
½ tbsp Mixed herbs
Salt and pepper
700g Mozzarella, cut into thin slices
350g Crocodile steak, diced
1 Whole red chilli, deseeded finely sliced
2 Cloves garlic, crushed
1 tbsp Olive oil
Juice of 1 Lemon
4 rashers Unsmoked streaky bacon, chopped
2 Peaches, divided into small segments
50g Rocket leaves
100ml Balsamic vinegar
Add the flour, salt and yeast to a mixing bowl (you may want to use dry yeast, if so you will have to reactivate it before this point). To this, slowly add warm water, mixing the ingredients together until they form a ball of dough. You will probably need about 250ml, but don’t add this all at once. Be careful to make sure that the water is neither too hot nor too cold otherwise the yeast will not be able to do its job.
When you have a ball of dough of an easy to handle consistency, turn it out onto a kitchen surface and knead the dough. Do this for about 10-15 and then set the dough aside, covered, in a warm place to prove for at least an hour.
While you wait for the dough to prove make a marinade for the crocodile from the chilli, garlic, lemon and oil. Let the crocodile marinade in this mix until you need it for the pizza topping.
To make the sauce, heat some olive oil in a frying pan. Add the chopped onions and garlic to soften them and then add a tin of chopped tomatoes and a box of passata (sieved tomato) and season with mixed herbs, salt and pepper. Allow the sauce to simmer for around 45 minutes until it has thickened.
Once the pizza dough has doubled in size, knead it again to knock it back. As you do this, make a well in the dough and add the olive oil, one tablespoon at a time, and then fold that into the dough.
Divide the dough into four pieces and roll and stretch each quarter until you have flat pieces of the size and shape you require. Grease four baking trays and put the pizza bases on these.
When the sauce has thickened, cover the pizza bases with this and then top that with the slices of mozzarella.
Remove the diced crocodile chunks from the marinade and fry them briefly to brown the edges. Add these pieces of crocodile to the top of the pizzas along with the slices of peach and chopped bacon.
Heat your oven to 200˚C. Put the pizzas in for five minutes and then reduce the temperature to 180˚C and continue to cook for 15 minutes more.
Meanwhile heat the balsamic vinegar in a saucepan and simmer until it has reduced to around 30ml.
Take the pizzas out of the oven and add a handful of rocket leaves to the topping, then drizzle the balsamic reduction over it all and serve.