Peruvian Anticuchos - Chef Recipe by Jennifer Joyce
These chicks on sticks are found all over the streets of Peru. They’re similar to yakitori, which sh...
Makes two 15cm round pizzas
8 baby red and gold beetroot (beets)
1 tablespoon thyme leaves, plus 1 teaspoon extra
2 tablespoons olive oil
sea salt and freshly ground black pepper
semolina or plain (all-purpose) flour, for dusting
2 x 120 g (4¼ oz) pizza dough balls (see pages 222–224)
60 g (2¼ oz) goat's curd
60 g (2¼ oz) buffalo mozzarella cheese, sliced
¼ bunch of chives, cut into 5 cm (2 inch) lengths
1 tablespoon olive oil
1 teaspoon good-quality red wine vinegar
½ teaspoon lemon juice
2 tablespoons toasted hazelnuts, roughly chopped
Preheat the oven to 180°C (350°C/Gas 4). Trim the beetroot stems, leaving 1 cm
(½ inch) intact. Wash the beetroot, place on a large sheet of foil in a baking dish,
then sprinkle with the thyme, olive oil, sea salt and freshly ground black pepper.
Wrap the beetroot in the foil, and roast for 40 minutes or until tender. Remove
from the oven and allow to cool before peeling off the skin and cutting them in
slices or quarters.
Place a pizza stone in the oven and preheat the oven to 250°C (500°F/Gas 9)
or its highest temperature. Once it has reached the temperature, it will take about
15 minutes for the pizza stone to heat up.
Meanwhile, lightly dust a clean work surface with semolina or flour, then
roll out each dough ball into a 15 cm (6 inch) round that is about 3 mm ( inch)
thick. Transfer the pizza bases onto pieces of baking paper; this is necessary for
transferring the assembled pizza to the heated pizza stone. Prick the pizza bases
all over with a fork or docker.
Spread the goat’s curd on the bases of the pizzas and top with the extra
thyme, buffalo mozzarella slices, beetroot and sea salt and freshly ground black
pepper. Transfer the pizzas onto the heated pizza stone. Cook the pizzas in the
oven for 5–10 minutes or until golden and crisp.
Using a pizza paddle or wide spatula, carefully transfer the pizzas to a
chopping board or plate.
Meanwhile, to make the dressing, combine the olive oil, vinegar, lemon juice
and half the hazelnuts in a bowl and mix together. Season with sea salt and drizzle
the dressing over the pizzas, then top with remaining the hazelnuts and the chives
"This is the type of pizza I love to teach people to cook at home. It has just a few top quality ingredients that, when treated with love, work sublimely together. When the baby beetroot are at the peak of their season, simply roast them in the oven in some foil until tender, remove the skins (it’s best to do this wearing gloves so you don’t get
stained fingers) and then either slice or quarter them. Add some lovely fresh goat’s curd and a beautiful hazelnut dressing - it’s a pretty near unbeatable combination."
Credits: 'Pizza' by Pete Evans