A slice of heaven - Pizza worth the memories


THIS week is very special for us, as most of the life-changing events we have been through together happened over this period.

We were engaged seven years ago, married five years ago, and went on our food journey to the US last year that inspired us to open EAT at Dan & Steph's. Now this year our first cookbook, EAT at Home with Dan & Steph, has just been released and we are 18 weeks pregnant with our first child.

We first met eight years ago when we worked together at a local pizza shop in Hervey Bay. It took me a few weeks to warm to Danny. It wasn't love at first sight - our first love was for food.

Pizzas are and always will be a part of our lives. Every Saturday night at our home is pizza night. We make our own and watch Australia's Funniest Home Videos. If Danny's been a good boy he will get a Frosty Fruit afterwards. We will carry on this tradition with our children. We can't wait.

This week we really want to share with you our Saturday night pizza recipe.

Pork, fennel and prosciutto pizza

INGREDIENTS:Pizza dough base:

 1 ½ cups plain flour

  ½  cup self-raising flour 

 1 tbs yeast 

 1 tbs salt

  ¼ - ½ cup warm water

Tomato sauce:

  •  2 tins chopped tomatoes 
  •  3 garlic cloves 
  •  2 red chillies 
  •  1 tbs olive oil 
  •  2 tbs brown sugar 
  •   ¼ bunch parsley 
  •   ¼ bunch basil 
  •  Salt and pepper

Pork and fennel meatballs:

  •  200g pork mince 
  •  2 tbs crushed toasted fennel seeds 
  •  1 ½ tsp salt and cracked pepper.


  •  12 slices of prosciutto 
  •   1/4 of a broccoli, florets only, blanched for 2 mins 
  •  Buffalo mozzarella, optional 

 Pizza topper mixed herb 

  •  4-5 mushrooms, sliced thin 
  •   ½ brown onion, sliced thin 
  •   ½ cup of whole kalamata olives

METHOD: Tomato sauce: Place all ingredients in a large saucepan and with a stick blender process until smooth. Place on high heat and bring to the boil. Allow to boil for 5-10 mins. Reduce to a slow simmer and allow to cook for 30-45 mins until thick and rich in colour. Taste and add additional seasoning or sugar if the balance is not right.

Pork and fennel meatballs: Combine all ingredients together and allow to sit and infuse for 10-15 mins. Roll into small balls.

Pizza base: Sift flours together in a large bowl then add yeast and salt. Slowly add water until dough comes together. Place on a lightly floured surface and knead for 3-4 mins and bring back into a ball - it should be soft to touch. Roll out very thin and place on an oiled pizza tray, making sure there are no holes and has a lip on the edge. Place a good amount of pizza sauce on the base. Place on toppings to your desire. Bake in a very hot oven for 15-25 mins (depending on oven).

Dan and Steph Mulheron won My Kitchen Rules in 2013:

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