Note that the dough is for 4-5 pizzas, but the topping recipe is only for one, so guests can top with other ingredients on the last pizzas.

Ingredients

Pizza dough:

• ¼ l cold water

• 20 g fresh yeast

• 300 g Tipo 00 flour

• 125 g polenta or semolina flour

• 1 tsp sea salt

• 1 tsp sugar

• 3 tbsp olive oil

Topping for 1 pizza:

• ½ roe fillet

• Béarnaise (homemade is preferable)

• Butter, for frying

• 2 fat garlic

• Fresh thyme

• 1 shallot, finely chopped

• ½ fresh chilli, thinly sliced

• 100 g. fresh mozzarella

• 50 g. freshly grated Parmesan

• Tomato sauce (homemade is preferable)
  

Procedure

For the pizza dough, mix yeast, sugar and water. Slowly add Tipo 00 and semolina flour. Add salt and olive oil and knead for about 10 minutes. Leave the pizza dough to rest in the fridge overnight (slow method) or in a warm place until doubled in size (quick method).

For the topping, season the fillet with salt and pepper. Fry in a pan with butter, garlic and fresh thyme for about 2.5 minutes. on each side (depending on size). Leave to rest for 10 minutes. before slicing.

Prepare the pizza dough while the meat is resting. Roll out the dough and place the tomato sauce on top, followed by the mozzarella, finely chopped shallots and chilli. Finish with freshly grated Parmesan.

Bake in the oven for about 10min. at 250 degrees. Slice the meat and place it on top of the pizza. Drizzle with bearnaise.

Good hunting & good cooking.

Once you have tried this recipe, I would definitely recommend you to try my recipe for Hare Fillet with Thyme.