Gary Mehigan's Recipes
1. Roast Free Range Chicken
2. Calamari and Salsa Verdi Pizza
3. Pizza Dough
Free Range Chicken
Introduction Buy a good quality corn fed free range
chicken, remove the wishbone and truss for best results.
1 chicken (1.4kg)
1 lemon cut into quarters
¼ b/c thyme
1 head of garlic
Flaked sea salt
1 red onion
80 ml olive oil
2 bunches baby beetroots
1 bunches baby yellow beetroots
4 sprigs thyme
2 twists fresh black pepper
Pinch flaked salt
4 tablespoons hazelnuts, roasted & peeled
Heat the pizza oven to 200°C. Remove wishbone from the
chicken then stuff with lemon, thyme and 4 clove of
garlic. Truss the chicken with kitchen string to hold
its form. Preheat a roasting pan in the oven and season
the chicken with flaked salt and a few twists of pepper.
Pour 30mls of olive oil into the roasting pan and place
the chicken in, drizzle with a little olive oil and pop
into the oven. Roast chicken for about 20 mins, remove
and baste well with the roasting juices. Return to the
oven for a further 20 minutes and repeat. A 1.4kg
chicken should take approximately 1 hour to cook plus a
10 minute rest after it has been removed form the oven.
To test to see if the chicken is cooked; pierce the leg
with a roasting fork – if the juices run clear the
chicken is cooked.
Meanwhile, lay 2 sheets of foil on the bench top side by
side. Peel and cut the red onion into eights, leaving
the root in tact so as the onion remains intact whilst
cooking. Lay the onion slices on one sheet of foil and
sprinkle with a pinch of salt, a twist of pepper. Throw
on a couple of sprigs of thyme and half the remainder of
the garlic cloves.
Wash and pair back the stalks on the beetroots and
remove any grit from the base of the stalk by scraping
with the tip of a sharp pairing knife if necessary.
Place the beetroots on the other sheet of foil with
remaining garlic and thyme and season with salt and
pepper. Drizzle both with olive oil and enclose the foil
around the vegetables to make a loose parcel. Place
onto roasting trays then put into the pizza oven close
to the door until cooked for approximately 45 minutes.
Remove from the oven and tip the onions on top of the
beets, sprinkle the hazelnuts over the beets and set
aside. Divide chicken into 4 portions and serve with
the roasted beetroots and Spanish onions.
Calamari and Salsa Verdi Pizza
Fresh calamari will
make an enormous difference to the taste of this pizza,
substitute at your peril. If you have a good fish monger
he will clean it for you so you can avoid the mess at
home. The basic dough recipe will make 4 pizzas
Makes 2 pizza
1 Basic Pizza Dough
punnet vine ripened cherry tomatoes
1 calamari, medium
75 ml extra virgin olive oil
1 teaspoon flake
freshly ground white pepper
2 tablespoon flat
1 tablespoon capers 1 tablespoon dill,
2 clove garlic, sliced
zest of 1 lemon
provolone cheese, shredded
70 g mozzarella cheese,
½ cup rocket
Pre heat the pizza oven to
220°C. Slice the cherry tomatoes in half and place
onto a baking tray, drizzle with a little extra virgin
olive oil and season with a sprinkle of flaked salt and
1 of the garlic cloves sliced. Place at the door of the
pizza oven whilst it is heating and turn the tray once
or twice during this time. Alternatively you can semi
dry the tomatoes after a previous use whilst the oven is
cooling. Push the tray of tomatoes into the oven as the
temperature drops below 100°C and leave for a couple of
hours. Remove form the oven and place into an air tight
container. They will last for a three or four days in
Clean the calamari and slice thinly,
drizzle with a little oil and season with salt and
pepper and set aside.
To make the salsa verde, chop
the parsley, dill, capers and garlic and place them in a
small bowl. Combine with a pinch of salt, a few twists
of pepper the lemon zest and olive oil, stir and set
Sprinkle the pizza base with the provolone and
mozzarella, brush the edge of the pizza base with olive
oil and place in the oven on top of the pizza stone for
2 minutes until the pizza puffs up and is slightly
Remove the pizza from the oven and place the
calamari and tomatoes randomly over the top. Place the
pizza back in the oven for another 3 minutes until the
calamari is just cooked.
Remove from the oven and
spoon the salsa verde over the top, scatter with rocket
Ange’s Pizza Dough
The addition of gluten is optional but adds a nice
texture and chewiness to the dough.
In a conventional oven there is not enough heat from the
base of the oven to get a perfect crisp pizza. The use
of a pizza stone or terracotta tile will guarantee a
great pizza because of the concentration of heat in the
tile, as it cooks the base quickly, making it crisp.
After you have rolled the pizza on the bench sprinkle a
little semolina on a chopping board and place the pizza
base on to the semolina. When ready to cook you can
then slide the pizza off the floured board directly on
to the stone for cooking. The pizza will puff and have a
nice crisp base. Preheat the stone in the oven to 200°C.
makes 4 x 13” pizza bases
750 g “00” flour (plus some for dusting)
30 g table salt
15 g castor sugar
30 g gluten (optional, see note)
14 g fresh yeast
450 ml luke warm water
60 ml extra virgin olive oil
50 ml milk
In a large bowl form a well with the flour, salt, sugar
& gluten. In a separate small bowl, dissolve the yeast
with some of the water and pour into the well. Add the
rest of the water and the milk to the mixture. Mix all
the ingredients together to form dough. On a floured
bench turn the dough out and begin to knead to a smooth
consistency. Once the dough is quite smooth, work in
the olive oil until it is combined. Leave aside in a
warm area with a tea towel on the top until the dough
has doubled in size. This normally takes about an hour.
Once this has occurred, take the dough out of the bowl
and punch the dough to knock the air out Roll the dough
into 4 x 180 g pieces and leave again to prove. Once it
has doubled in size stretch the dough out on a floured
bench and place onto a floured board. Put toppings on
as desired. Cook until golden brown, turn around now
and then if needed.
Just wanted to send you an email to let you know that
our pizza oven (aka - Penny the Pizza Oven) is going
great. We use it all the time both when entertaining or
just for us. We love it and everyone comments on it. Our
neighbours love it too... in many cases a pizza is swung
over the fence to them or they are at our house enjoying
it with us!! Hope business is going well.
Cheers Victoria & Chris "
are thrilled with our Zesti Pizza Oven. It not only looks
good it works beautifully as well.
Thank you for your patience with our long drawn out
Annette and Mike "
"We just wanted to
let you know how pleased we are with our Zesti pizza
oven. Not only are we enjoying the very tasty pizza's,
the oven also looks really stylish in out outdoor
Compliments to your company for such a great product!
Brad and Lisa"