• Layout
    Linear Layout
    Grid Layout

Pizza with Buffalo Mozzarella & Pancetta

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.


Mini Lamb Burgers with Kasundi Chutney

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.


How to stay connected with Gary Mehigan


Gary Mehigan is represented by Chefsink. For media enquiries please contact Justine May
This email address is being protected from spambots. You need JavaScript enabled to view it..


Subscribe to my newsletter

Get the latest on news and offers direct to your email