NUTRITIONSTUFFED SLEEVES SPECIAL
If, like The Rock, pizza is your cheat day indulgence of choice, this
bulk-up offering – packed with enough protein to pad out even the
most mountainous of men – is a virtuous but delicious gift from us to
you. Simply put, this pizza is the GOAT.Goat Shoulder, Savoy Cabbage And Sumac Pizza
- By Ry Jessup, head chef at Homeslice Pizza
METHOD
(^1) In a bowl, add 550ml of water to the dry
bread ingredients and combine until
you’re looking at something resembling
dough. Remove from the bowl and knead
for 10 minutes, then set aside for four
hours until doubled in size.
(^2) Meanwhile, rub the goat with salt, pepper
and rosemary, then roast with a litre of
water and the veg at 160 ̊ for three hours.
Cool, then tear it from the bone.
(^3) Combining the sumac yoghurt shouldn’t
provide any problems, so thinly slice your
cabbage as you wait for the dough to do
its thing.
(^4) Roll the dough into 3mm thick, 30cm
bases. Brush olive oil over the surface,
leaving a 1cm ring around the edge. Add
the cabbage, goat and mozzarella (for a
further 15 per cent of your protein RDA)
then bung in a 260 ̊ oven for five minutes.
Serve with the yoghurt for a pizza that
leaves your Dominos delivery out in the
cold. No kidding.
INGREDIENTS
THE DOUGH
- Strong bread flour, 1kg
- Table salt, 1tsp
- Fresh yeast, 1 tsp
THE GOAT
- Goat shoulder, 1kg
- Rosemary, 3 sprigs
- Red onions, 2
- Carrots, 2
- Celery, 3 sticks
- Bay leaves, 4
THE YOGHURT
- Yoghur t, 245g
- Sumac, 1tsp
- Extra virgin olive oil, 1 tbsp
- Honey, 1 tsp
- Sea salt, 1 tsp
THE TOPPINGS
- A cabbage
- Mozzarella, 100g, sliced
SUMAC
contains
alpha-casein,
adept at
boosting
the absorption
of minerals