Porchetta and Wild Mustard Green Flatbread Recipe by Dylan Fultineer
Makes 4 medium sized pizzas (see Note) 1 recipe fresh pizza dough (pick your favorite) 1 ½ cups homemade tomato sauce (recipe can be found on our blog) 1 lb. shredded mozzarella cheese 24 very thin slices of porchetta (recipe below) 1 recipe braised wild mustard greens (on page 84) 4 spring onions, thinly sliced and splashed with cider vinegar 4 tbsp. freshly grated Grana Padano cheese 4 tsp. fresh oregano, chopped ¼ cup wild mustard blossoms (optional) 1. Place a pizza stone on the bottom rack of your oven and preheat the oven to 500°F. Prepare the pizza dough according to your favorite recipe. When the dough is portioned and ready, layer each pizza with 3 oz. of tomato sauce, ¼ lb. cheese, 6 slices of porchetta, and a few pinches each of the mustard greens, spring onions, grated cheese and fresh oregano. 2. Carefully slide the first pizza onto the hot pizza stone and bake until the crust is golden brown and the cheese has melted, about 8-10 minutes. When the pizza has cooked, remove from the oven and garnish with the wild mustard blossoms. Slice and serve while you repeat the process for the remaining pizzas.
Note: This recipe can be adapted for use at a large party by turning the porchetta and mustard greens combination into a sandwich filling. Thinly slice the warm porchetta and serve on your favorite country bread slathered with Dijon mustard. Top with the braised mustard greens and slices of gruyere cheese. If preferred, melt the cheese under the broiler and serve the sandwich warm.
Porchetta This quick and easy version of porchetta is best prepared the day before you plan to make the pizzas.
2 lbs. boneless pork shoulder (see Note on page 84) 2 tbsp. fresh rosemary, chopped 2 tbsp. fresh thyme, chopped 2 tbsp. fennel seed, toasted and coarsely ground 2 tbsp. fennel pollen (optional) 1 tbsp. fresh ground black pepper ½ cup extra virgin olive oil Kosher salt 1. Preheat the oven to 425°F. Butterfly the pork shoulder so it lays out flat on cutting board (you can ask your butcher to do this step for you). Stir together the herbs, fennel seed, fennel pollen, pepper and olive oil in a small mixing bowl. Generously season both sides of the pork shoulder with kosher salt. With cut side facing up, rub enough of the herb and fennel mixture over the pork to thoroughly cover the entire side. Roll the pork shoulder into a log and tie with butcher’s twine to hold together. Rub any remaining herb mixture on the outside of rolled pork.