Outback Pizza Recipe

Origin: Australia      Period: Traditional

It could be argued that it's been a long time coming, but Australia is finally falling in love with its native foodstuffs and this new-found interest is beginning to influence foodies world wide. One of the foods of note is the Australian 'munthari' Kunzea pomifera (also known as emu apples, native cranberries, muntaberry or monterry) which produce fruit about 1cm in diameter with a flavour something like a spicy cross between an apple and a gooseberry.

Ingredients:

1 Outback Pizza Base Dough
2 tbsp Bush Tomato Chutney
2 tbsp tomato purée
75g munthari (or 75g small gooseberries, halved)
250g oyster blade steak (a cut from the fore-limb), cut into bite-sized strips
100ml wattle and red wine sauce
1 red bell pepper
1 yellow bell pepper
2 spring onions, chopped
oil for frying

Outback Pizza Preparation:

Method:

Place the steak in the wattle and red wine sauce then set aside to marinate as you prepare the dough.

Prepare the Outback Pizza Base Dough as in the recipe. Place the dough on a baking tray or pizza tray then use your fingers to dimple the surface and create a rim then cover and set aside to raise rise whilst you prepare the topping.

Place the bell peppers in an oven to roast for about 20 minutes then wrap in a towel and set aside until they can be handled. Once cool enough to tough peel the skins from the peppers then de-seed and slice into strips.

Add a little oil to a pan and use to fry the white parts of the spring onions until soft (reserve the green parts to garnish). Now whisk together the bush tomato chutney and tomato purée until well combined and spread over the base of the pizza then scatter the fried onion over the top.

Drain the meat slices and scatter over the top of the pizza, followed by the munthari, bell pepper strips and finally the chopped spring onion greens. Transfer the pizza to an oven pre-heated to 200°C and bake for about 25 minutes. Allow to rest for 5 minutes before slicing into wedges and serving.

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