Focaccia with Pronto Napoli, Pulled Pork and Jalapeño and Pistachio Pesto

Name: Focaccia with Pronto Napoli, Pulled Pork and Jalapeño and Pistachio Pesto
Yield: 10
Ingredients: 1.3kg Flour; 17.0g Yeast, dry; 45.0g Salt; 400.0ml Extra virgin olive oil; 300.0ml Knorr Professional Italiana Pronto Napoli Gluten Free 4.15kg, blitzed; 200.0g Pistachios, roasted and crushed; 1.0x Coriander, bunch; 1.0x Jalapeños; 2.0x Garlic cloves, crushed; 1.0x Lime, juiced; 200.0g Pulled pork; 0.0[_] Cavolo nero, charred, to serve

Focaccia with Pronto Napoli, Pulled Pork and Jalapeño and Pistachio Pesto – Recipe

This pizza-style focaccia is loaded with rich Knorr Italiana Pronto Napoli, pulled pork and a fiery jalapeño and pistachio pesto to deliver bold contrasts, craveable texture and a modern Italian flavour hit that feels indulgent yet familiar.

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What you need

Flour 1.3 kg
Yeast, dry 17.0 g
Salt 45.0 g
Extra virgin olive oil 400.0 ml
Knorr Professional Italiana Pronto Napoli Gluten Free 4.15kg, blitzed 300.0 ml
Knorr Professional Italiana Pronto Napoli Gluten Free 4.15kg
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Pistachios, roasted and crushed 200.0 g
Coriander, bunch 1.0 x
Jalapeños 1.0 x
Garlic cloves, crushed 2.0 x
Lime, juiced 1.0 x
Pulled pork 200.0 g
Cavolo nero, charred, to serve

Snacks & Sides

Cafe/Takeaway

Starters

Casual Dining

Italian

Pork

Breakfast & Brunch

Mexican

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Focaccia
- Combine flour, yeast, salt (35g per 10 serves) and water (1l per 10 serves) in a mixing bowl and mix until a smooth dough forms. Place the dough in a warm area to proof. Turn the dough (fold) three times at 30-minute intervals.
- Once fully proofed, transfer the dough onto a tray. Dimple the surface and drizzle generously with extra virgin olive oil (150ml per 10 serves). Spread Knorr Italiana Pronto Napoli evenly over the top of the focaccia. Bake at 240°C with 40% humidity for 15–20 minutes or until golden and cooked through. Once cooked, leave on the side to cooldown.
Jalapeño and pistachio pesto
- Place the pistachios into a food processor and pulse until coarsely ground. Add coriander, jalapeño, garlic, salt (10g per 10 serves) and lime juice to the food processor. Process until combined. With the motor running, slowly drizzle in olive oil (250ml per 10 serves) until a smooth, cohesive mixture forms.
To serve
- Evenly distribute the pulled pork over the surface of the focaccia pizza. Drizzle jalapeño and pistachio pesto across the pizza. Garnish with cavolo nero.