Ingredients
| 2 tablespoons olive oil | |
| 50g butter | |
| 250g kūmara, scrubbed | |
| 1 large red chilli, finely sliced | |
| 3 garlic cloves, finely sliced | |
| 500-600g pizza dough | |
| 50g NewFish Blackfoot Pāua Saucisson, sliced (or use your favourite salami) | |
| 2 tablespoons chopped parsley |
Stunning blackfoot pāua saucisson is a standout on a charcuterie board but if you want to use it in cooking, something simple will let its flavours shine such as tossing slices through a summer salad with new potatoes and maybe some fennel with a lemon dressing. Currently it is available at the Remarkables Market in Queenstown with plans for retail announced soon.
Here I have topped a simple tomato-free pizza, adding kūmara for an extra Kiwi twist.
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Instructions
| 1. | Heat the oven to 250°C (or as hot as your domestic oven will go) and use a pizza stone if you have one. |
| 2. | If you have a pizza oven, heat it to 350°C. |
| 3. | Put the olive oil and butter in a saucepan and heat to melt the butter. |
| 4. | Finely slice the kūmara and add to the saucepan along with the chilli and garlic and mix well to separate and coat each kūmara slice. Set aside. |
| 5. | Divide the dough in half and stretch each out to a 30cm circle. |
| 6. | Lay the kūmara in an even layer over each base, drizzle over any oil left in the saucepan and sprinkle with flaky salt. |
| 7. | Bake for 10-12 minutes at 250°C or about 6 minutes at 350°C. |
| 8. | Arrange the pāua saucisson slices over the kūmara then sprinkle with parsley. |
Recipes & food styling Fiona Smith / Photography Tony Nyberg / Styling Fiona Lascelles
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