Sweet, slow-cooked cabbage and cured pork are a match made in heaven. The sweet and acidic flavours in this dish will work their magic with a little love and care from your end. Red or green apples will add a subtle acidity to help cut through the sweetness.
1. For the red cabbage: Melt the butter in a large, heavy-based casserole dish set over a medium heat.
2. Stir in the spices and then the cabbage. Add the sugar, vinegar, and wine, bringing to a simmer while stirring.
3. Once the sugar has dissolved, cover the dish with a tight-fitting lid and cook over a low heat for about 1 hour until the cabbage is very tender; stir from time to time.
4. For the dough: In the meantime, place the yeast in a small bowl and add 175 ml of the warm water. Stir briefly and set aside for 5 minutes, stirring in 1 tbsp of the sugar after 2 minutes.
5. Combine the remaining sugar with the flour and salt in a separate mixing bowl and stir well.
6. Make a well in the centre and add the yeast mixture and olive oil. Start to mix and then gradually add the remaining warm water to the bowl, mixing until a rough dough comes together.
7. Turn out the dough onto a lightly floured surface and knead briefly until almost smooth.
8. Place in an oiled bowl, cover with an oiled piece of clingfilm, and leave to rise in a warm place until doubled in size, about 1 hour.
9. When the cabbage is ready, adjust the seasoning to taste with salt and pepper. Cover and set aside.
10. After the dough has risen, preheat the oven to 230°C (210° fan) | 450F | gas 8. Turn out the dough and punch it down.
11. Divide into four and roll out on a lightly floured surface into approximate 15 cm | 6" wide rounds.
12. Arrange between two floured, rimless baking trays and cover loosely with more oiled clingfilm. Leave to rise in a warm place for about 30 minutes.
13. After rising, preheat a barbecue to a moderately hot temperature.
14. For the toppings: Using a slotted spoon, transfer some braised red cabbage to each dough, spreading it out evenly.
15. Top with the mozzarella, pork, and apple slices. Drizzle with olive oil and season with a little salt and pepper.
16. Once the barbecue is preheated, brush the grates with some olive oil.
17. Carefully slide the dough onto the barbecue. Cover with a lid and let cook for 2 minutes until the bases are starting to brown.
18. Remove the lid and check the undersides of the dough; they should be starting to brown. If not, cover again and cook for a further 1-2 minutes.
19. Once browned, continue to cook for 1-2 minutes further until the cheese is melted and the toppings are starting to brown.
20. Carefully remove the pizzas from the barbecue and let stand briefly before serving.
3 hours 15 minutes
- 2 tbsp unsalted butter
- 1 small cinnamon stick
- 1 tsp whole cloves
- 3/4 tsp juniper berries
- 1 large red cabbage, shredded
- 120 g | 2/3 cup soft brown sugar
- 150 ml red wine vinegar
- 250 ml red wine
- freshly ground black pepper
- 1 tbsp active dry yeast
- 300 ml warm water, at ~43° C | 110F
- 1 1/2 tbsp caster sugar
- 450 g | 3 1/4 cups strong bread flour, plus extra for dusting
- 1/2 tsp salt
- 1 tbsp olive oil, plus extra for brushing and drizzling
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