MARK OLIVE'S BUSH TUCKER PIZZAEquipment Used (Optional):
Morphy Richards Bread Maker; Calphalon One 35cm Everyday pan +lid
Above: Cooked Mark Olive's Bush Tucker Pizza baked on stovetop in the pan shown with lid onRecipe
: Mark Olive's Bush Tucker Pizza can be found in 2 sources: One is his Outback Cafe book (which is detailed in Books topic) & other is foxtel food channel website since his Outback Cafe series was aired on foxtel. Both recipes are different in regards to the relish & pizza dough proofing times & are described more below.
Website http://www.lifestylefood.com.au/recipes ... cker-pizza
or http://www.lifestyle.com.au/tv/the-outb ... cipes.aspx
. Pizza Sauce:
Mark's sauce is a sweet tomato relish with a Bush Tomato component. In his book, he uses much more ingredients than website. However, in website recipe he uses Akudjura
(ground bush tomato) & reconstituted Desert Raisin
(Bush Tomato) but only Desert Raisin in book recipe. He uses Kangaroo Apple
in book recipe & none in other. I chose the book method which has sugar & vinegar (but omitted k'apples as I had none), making this a nice sweet relish, after which I pureed it with a stick blender for a smooth sauce.
: Does anyone know what Kangaroo apples are? Previously I wrote that they could be desert raisin, however Mark's recipe lists desert raisin separate to kangaroo apple, so that makes me think they're not the same).
Finished pizza dough in bread maker pan
Cooked pizza Pizza Dough
In both recipes, Mark instructs to make & knead dough by hand, let rise once, then knock back (punch) with fist, then rise 2nd time (though rising times differ in both recipes).
Instead of making this by hand, I used my bread machine because the Bread Maker pizza dough program performs the function of mixing, kneading, punching & rising in a cycle of 50minutes. This bread maker is detailed in page 6 Breads topic. Only step I omitted from Mark was activating yeast in water first, as this is all taken care of by the machine once all ingredients are placed into bread pan in correct order, plus I had to add some extra water as it was too crumbly. Another time I made Mark's pizza, I tried out the homemade program of my bread maker which allows me to program in my own kneading & rising times, so I did this using Mark's recipe as a guide. This program allows 2 kneading & 3 rising times, followed by a bake loaf & keep warm. I didn't need 3rd rising time & bake loaf so I turned these to zero mins (however keep warm function still comes on so I had to remove dough immediately).
Mark's dough recipe is little similar to Adam Connolly's pan pizza dough (which is further back in this topic) in that they both use plain flour. Mark uses yeast as raising agent, whereas Adam uses baking powder for his (Note: Even though Adam's recipe states self-raising flour, it can be made using plain flour with baking powder which makes it self-raising flour).
In Mark's, I used organic unbleached plain flour as it's the only plain flour I had but is of a high quality. After using pizza dough program, dough was very soft and pliable, easily stretched with hands & patted with fingers, & never shrunk back so it's a good dough. (Whether organic flour, bread maker or recipe or all these contributed to this, I'm not sure). An extra advantage of this is I could quickly & easily make any "rustic" pizza base shape, not just make traditional round shape, & without use of a rolling pin.
So I enjoyed "playing" with this dough, & it's very different to other pizza doughs I'd made. I'll stick to using organic plain flour for this one as I'm sure this flour would've helped contribute to the soft texture & pliability of this dough, since I had similar experiences making other types of doughs with this flour.
Another good point about Mark's dough recipe is that it only uses 1.5cups flour, yet surprisingly makes a reasonable size pizza. Pizza in photo is on a pan base diameter of about 28cm.
Above: Uncooked Mark Olive's pizza in cold stovetop panPizza Toppings & Baking
: Mark tops his pizza with capsicum, rocket, kangaroo, saltbush, red onion & goats cheese (I've used beef & danish fetta above since I had no kangaroo & goats cheese). Mark's pizza toppings are little similar to Adam Connolly's kangaroo topping option which is shown further back. They both use Kangaroo
, goats cheese & capsicum, plus they both use plain flour doughs. As Mark's pizza reminded me of Adam's, plus I couldn't be bothered waiting for oven to pre-heat & fiddle around with trays, I cooked Mark's pizza using Adam's bush tucker pan pizza method. (This pan cooking method is shown/described in more detail further back in this topic). As Mark & Adam have both used goats cheese & Saltbush on their pizzas, it makes me think that goats cheese & saltbush must be ideal toppings for bush tucker pizzas.