miniChef

Artisanal pizza with pork tenderloin, caramelized mushrooms, ajvar, and corn

🌍 Fusion
⏰ 70 min
👥 2
🔥 1940 kcal

Ingredients

00 flour for pizza500 gr

Lukewarm water340 ml

Dry yeast1 tsp

Extra virgin olive oil2 tbsp

Salt1.5 tsp

Pork tenderloin400 gr

Ajvar160 gr

Fresh tomatoes200 gr

White mushrooms200 gr

Sweet corn100 gr

Full-fat pizza mozzarella350 gr

Garlic2 pcs

Dried oregano1 tsp

Black pepper0.5 tsp

Method

In a large bowl, dissolve the dry yeast in the lukewarm water. Add the flour and stir until smooth. Let rest for 20 minutes for autolyse, then add 1 tsp salt and 1 tbsp olive oil. Knead the dough using the 'stretch and fold' technique until it is smooth and elastic. Shape into two equal balls and let rise at room temperature for about 60-90 minutes, until doubled in volume.
Preheat the oven with a baking stone or pizza steel at maximum temperature (250°C).
Slice the pork fillet into thin medallions. WARNING: Pork meat carries bacterial risks when raw and must be fully cooked before or during baking. Heat a skillet with 0.5 tbsp olive oil and sear the medallions over high heat for 1-2 minutes per side, seasoned with salt and black pepper. Remove and let rest, then slice into julienne strips.
In the same skillet, sauté the sliced mushrooms with the finely chopped garlic until the moisture evaporates and a golden crust forms (about 4-5 minutes).
Blend the ajvar with half of the fresh tomatoes, dried oregano, and the remaining olive oil to create a balanced, smoky sauce with good acidity. Slice the remaining tomatoes into thin rounds.
Stretch each dough ball by hand on a floured surface from the center to the edges, keeping the air in the crust. Spread the ajvar sauce, grated mozzarella, seared pork medallions, caramelized mushrooms, corn, and tomato slices.
Bake each pizza directly on the hot stone at 250°C for about 7-9 minutes, until the crust forms leopard spots and the cheese melts and lightly browns. Serve hot.