Pizza Pocket with Saddle of Venison and Arugula
Pizza
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Cook Time
1 h 15 min
Servings
1
Difficulty
Medium
Prep Time
45 Min
Description
This pizza pocket with tender saddle of venison is a real highlight! I especially like to make it when I want to prepare something special for a birthday. The slightly nutty taste of the saddle of venison harmonizes wonderfully with the spicy pesto, the fresh arugula and the creamy cheese. Preparing the dough in the Thermomix® is super easy and always works. A little tip: Be sure to flavor the saddle of venison with fresh herbs after searing - this gives the dish an extra fine touch. Perfect for those who like it hearty and festive!
Ingredients (14 ingredients)
-
1 Stück Saddle of venison
-
1 Stück Bunch of fresh arugula
-
2 Stück Burrata or other regional cheese
-
1 Tasse Marinated, sun-dried tomatoes
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200 Gramm Pesto
-
1 Schuss Sunflower oil
-
1 Löffelspitze Salt and pepper
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1000 Gramm Tipo 00 flour
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630 Milliliter Ice-cold water
-
3 Gramm Fresh yeast
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3 Teelöffel Salt
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1 Teelöffel Heaped tsp of sugar
-
1 Esslöffel Durum wheat semolina
-
1 Schluck Olive oil
Preparation (6 steps)
Prepare the dough
Place 1 kg flour, 630 ml ice-cold water, 3 g fresh yeast, 3 tsp salt and 1 heaped tsp sugar in the mixing bowl and knead for 3 min./Knead setting to form a dough.
Let the dough rise
Place the dough in a bowl, sprinkle with 1 tbsp durum wheat semolina and drizzle with a dash of olive oil. Cover and leave to rise in a warm place for approx. 45 minutes, until the volume has doubled.
Prepare the saddle of venison
Season the saddle of venison on both sides with salt and pepper and leave to rest for about 10 minutes.
Sear and cook the saddle of venison
Sear the saddle of venison on the grill over direct heat or in a pan. Once the meat is lightly browned, cook indirectly over low heat for a further 10 to 12 minutes until the desired core temperature is reached. Place thyme and rosemary sprigs around the meat and baste with butter. A meat thermometer helps to determine the perfect degree of cooking -- at 56 degrees Celsius the meat is tender pink inside. Let the meat rest briefly before slicing thinly.
Top the pizza pocket
Roll out the dough and form a pizza pocket. Spread the pizza pocket with 200 g pesto, distribute 1 bunch of fresh arugula and 1 cup marinated, sun-dried tomatoes on top. Finally, add slices of saddle of venison and 2 pieces of cheese. Season with a little pepper to taste.
Bake the pizza pocket
Bake the pizza pocket in a preheated oven at 220°C top/bottom heat for approx. 15-20 minutes until golden brown.
Finished cooking? Great! 🎉
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Allergens
- Cereals containing gluten
- Milk
- Celery
- Mustard
- Sesame seeds
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