Massimo Mele's Goat Street Pizza

Massimo Mele's Goat Street Pizza

This recipe forms part of the Goat Two Ways video - two delicious recipes using the same base preparation of goat shoulder.

Preparation Time: Cook Time:

Ingredients / serves 6

  • 1½ kg goat shoulder, bone in
  • ¼ cup olive oil
  • 1 onion, thinly sliced
  • 1⅓ cups dry white wine
  • 2 bay leaves
  • 4 cup chicken stock
  • 5 anchovies
  • 1 whole head garlic, cut in half
  • 1 tbsp rosemary
  • 100 g pancetta, thick cut, cut into 1/4 inch cubes
  • sea salt
  • freshly cracked black pepper
  • 2 tbsp chopped parsley
  • 2 eggs, beaten
  • salsa verde
  • 2 tbsp pecorino cheese
  • 1 bunch fresh rocket

Method

For the Goat Shoulder
Place goat shoulder on rimmed baking sheet, sprinkle with 2 tbls coarse salt. Cover with plastic
wrap & refrigerate overnight.
Preheat oven 200C. Heat oil in heavy ovenproof pot over medium high heat. Sprinkle goat with pepper & add to pot. Cook until well browned on all sides, turning frequently, about 15 mins.
Remove tray from oven & add onions, pancetta, anchovies, bay leaves & rosemary. Return to
oven for 5 minutes then add white wine & return for 5 minutes. Add chicken stock & wrap with foil the cook in oven at 140C. Braise until meat is very tender & almost falling off bone, turning every hour & basting with pan juices, for about 4 hours total.
Remove from oven, uncover & cool shoulder in pan juices slightly then refrigerate uncovered
overnight. Using a spoon, remove solid fat & discard. Bring shoulder with pan juices to simmer. Transfer to rimmed baking sheet; cool slightly. Pull meat off bones and discard bones. Discard bay leaves & rosemary. Squeeze pulp from garlic cloves into pan juices & discard papery skins.
For the Pizza Dough
in bowl of a stand mixer combine 3/4 cup warm water with 14g fresh yeast, 1 tbls sugar & 335g all
purpose flour. Stir to combine. Fit mixer with dough hook, on low speed add 335g lour, 1 tbls salt, 1/2 cup olive oil. Once dough comes together, increase speed to medium & knead for 5-6
minutes, or until smooth & soft. If dough is really sticky, add more flour. Transfer dough to lightly
oiled bowl, cover & let rise in a warm place until doubled in size, about 2 hours. Cut into 6 potions, roll into balls & set aside.
Roll out balls to about 10 inches. Heat bbq or grill on high heat. Brush with oil & cook both sides for
about 2 mins.
To Serve
Gently heat 500g of goat meat with 150ml of pan juices on stove. Add some pepper, beaten eggs & chopped parsley & cook 5 mins on low heat. Top pizza with salsa verde, goat mix & rocket. Sprinkle with pecorino. Wrap up and enjoy.

Essential Tips

  • Use the remaining goat meat to make Massimo's Goat Trofie pasta - the second recipe in the Goat Two Ways video.

Massimo Mele's Goat Street Pizza

Massimo Mele's Goat Street Pizza
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