MAKES 25
PREP 40mins
COOK 10mins
PROVE 1hr 30mins

 

extra virgin olive oil, to brush and drizzle
150g grated provolone cheese
2 buffalo mozzarella balls, torn
200g vine-ripened cherry tomatoes, halved
10 slices pancetta, torn into thirds
1/2 bunch rocket, leaves only
1 tsp sea salt flakes, plus extra to season

Pizza Dough
375g strong baker’s or pizza flour, plus extra to dust
15g salt
1 tsp caster sugar
15g gluten flour (optional)
10g fresh yeast or 5g dry yeast
225ml lukewarm water
1 1/2 tbsp milk
1 1/2 tbsp extra virgin olive oil

Tip: Adding a little gluten flour will improve the texture of the pizza bases - you will find it in health food stores.


1 To make dough, place flour, salt, sugar and gluten, if using, in a large bowl. Form a well in centre. In a small bowl, dissolve yeast in a little lukewarm water. Pour into well. Add milk and remaining water to mixture. Mix together to form a sticky dough.

2 Turn out dough onto a floured surface and knead for 2-3 mins until smooth. Add oil and knead to combine. Return to bowl, cover with a tea towel and allow to “prove” in a warm area for 1 hr, until doubled.

3 Punch down dough to knock out air. Preheat oven to 250C or 230C fan and place a pizza stone or terracotta tile in oven – this guarantees a crisp pizza base. You could use a baking tray instead, if you like.

Divide pizza dough into 25 pieces, cover with a tea towel and prove for 30 mins. When dough has doubled in size, turn out onto a lightly floured surface, and stretch or roll each piece into a 10cm oval.

5 Place pizza bases on a lightly floured board or tray. Brush edges with extra oil and scatter over provolone, then mozzarella and cherry tomato. Place pieces of pancetta on top and season well.

6 Using a floured fish slice or palette knife, transfer pizzas to hot pizza stone. Bake for 10-12mins, until pizzas puff up and bases are crisp. Scatter over rocket, drizzle with extra oil and sprinkle with extra salt. Serve hot.

 

MAKES 25
PREP 30mins plus standing
COOK 45mins

 

1/4 cup (60ml) olive oil
1/2 onion, finely chopped
1 garlic clove, finely chopped
500g lamb mince
1 tsp salt
1/3 cup chopped flat leaf parsley
25 mini burger buns or small dinner rolls, split
1/2 bunch rocket, leaves only

Kasundi Chutney
1 eggplant, cut into 1cm cubes
2 tsp salt
1 clove
2 cardamom pods
1 tsp cumin seeds
1/2 cup (125ml) olive oil
2 onions, chopped
1 tsp mustard seeds
1/2 cinnamon stick
1 tsp dried chilli flakes
1 tsp ground turmeric
1 long red chilli
2cm piece ginger, grated
1 garlic clove
1 1/2 tbsp firmly packed brown sugar
1 1/2 tbsp white wine vinegar
400g can chopped tomatoes
2 tbsp chopped coriander


1 To make kasundi chutney, place eggplant and salt in a large colander and toss to combine. Stand for 30 mins. Meanwhile, place clove, cardamom and cumin seeds in a small, dry frying pan on medium-high heat and toast for 1-2 mins, until fragrant. Transfer spices to a mortar

2 Crush spices to a coarse powder. Heat 50ml of oil in a pan on medium. Cook onion, mustard seeds, cinnamon, chilli flakes and turmeric for 2-3 mins, until soft. Puree 1 tbsp of oil, red chilli, ginger and garlic. Add puree, sugar, vinegar and tomato to pan.

3 Reduce heat to low and cook for 30 mins, until thickened. Meanwhile, rinse and pat dry eggplant. Heat remaining oil in a pan on high. Cook eggplant for 20-25 mins, until golden. Drain and add to kasundi. Cook for 5 mins, until thick. Stir in coriander and cool.

Preheat barbecue on high. Heat a little oil in a pan on medium. Cook onion and garlic for 2 mins, until softened. Cool. Use hands to mix onion mixture, mince, salt, a little pepper and parsley. Shape into 25 patties.

5 Barbecue cut sides of burger buns for 1-2 mins, until toasted. Brush patties with remaining oil and barbecue for 3 mins each side, until cooked. Place rocket on bun bases. Top with patties, chutney and bun lids. Serve.

Gary’s secrets 
 • These burgers are intended to be served as canapés, and the patties can weigh as little as 20g each – provided you can find a baker that will make small enough burger buns for you.

• The Indian-style kasundi chutney also goes well with grilled fish or chicken, or it can be served as a dip with warm pita or turkish bread.

• Make the chutney then cool before transferring it to sterilised airtight jars. Store it in the fridge for up to three weeks using a clean spoon each time you use it, and return it to the fridge.

• If you like a little more fire, you can add extra fresh chilli or mustard seeds.

 

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Gary Mehigan is represented by Chefsink. For media enquiries please contact Justine May
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