Ingredients Checklist
- 4 tbsp olive oil
- ¼ cup grated parmesan
- 100g provolone, thinly sliced
- 2 cups winter green leaves, eg. kale, silverbeet, rapini
- ½ bunch broccolini, chopped
- 120g goats cheese, sliced 1cm thick
- Sea salt & cracked black pepper
FOR CHILLI OIL
- 10 large red chillies, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp sea salt
- 150ml olive oil
- 1 tbsp red wine vinegar
FOR DOUGH
- 400g strong flour
- 4g dry yeast
- 1 tsp salt
- 300ml water
TO SERVE
- ¼ cup shaved parmesan
- ¼ cup oregano leaves
Instructions
- For dough, mix ingredients in a large bowl with a wooden spoon. Cover with glad wrap and set aside at room temperature for 12-18 hours.
- Coat a 24x34cm tray with 2 tablespoons of olive oil. Add the dough, turn to coat in olive oil and gently spread the dough with your fingertips. Loosely cover with glad wrap and set aside for 2 hours.
- For chilli oil, lightly toast the chillies and garlic in a dry pan until fragrant. Add salt and olive oil and simmer gently for 20 minutes.
- Allow to cool, then add vinegar, pour into a jar, seal and refrigerate.
- Preheat oven to 250°C, uncover the dough and gently push the dough to fill the tray.
- Sprinkle over parmesan and add a layer of provolone.
- Add a layer of torn greens and broccolini. Drizzle over the remaining olive oil and season.
- Bake for 15-18 minutes, or until well risen and the base is golden
- Immediately add the goats cheese slices.
- Drizzle with chilli oil and garnish with shaved parmesan and oregano.
