Andrew Briggs shares the Stable’s recipe for the Love Me Tender...Loin with garlic marinated pork tenderloin, herb roasted wild mushrooms, shredded white onion on a creamy Dorset blue vinney cheese & courgette base with mozzarella.

Love Me Tender... Loin Pizza

For the sourdough starter:

  • 250g good quality organic strong flour (Shipton Mill organic is fantastic)
  • 15g fresh yeast (if you can’t get fresh yeast use 1 sachet of dried yeast)
  • 1 pinch of granulated sugar
  • 250ml warm water

Mix the flour, sugar, and yeast together in a clean bowl.

Gradually stir in the water and mix until it forms a thick paste, use your fingers to mix. Don’t worry about any lumps, as they will disappear.

Cover the container with a tea towel and let it sit in a warm draught-free place. The dish cloth will let wild yeasts pass through into the starter.The mixture should bubble as it ferments (this will foam up quite a bit).

Let it sit out (at room temperature) for 2 to 5 days, stirring it once a day.The starter is ready when it develops a pleasant sour smell and looks bubbly.

Start feeding it daily with flour and water. Roughly equal quantities of flour to water. Add this to your bubbling starter and mix with your fingers, cover loosely with plastic wrap (allow a little breathing space), and store it on your counter top or in the fridge.

For the dough:

  • 1 kg good quality organic strong flour
  • 1 teaspoon fine sea salt
  • 28g fresh yeast or 2 dried yeast sachets
  • 1 tablespoon caster sugar

A good glug of extra virgin olive oil 250ml sourdough starter 550 ml (approx) of lukewarm water, you may need slightly more.

In a large mixing bowl sieve flour and salt. Make a well in the middle. In a jug, add sugar, yeast, oil and water and leave for a few minutes. Add the sourdough starter to the well along with the other liquids. Bring the flour into the liquid and stir, gradually bringing more flour to the centre.

You may need to add some more water at this stage. Knead the dough until you get a springy, smooth texture. If you have the luxury of a Kitchenaid mixer then pop the dough hook on and leave the hard work to the machine. If not, roll up your sleeves!

Place back in the bowl and cover with a tea towel and leave in a warm place until doubled in size (about an hour).Turn it out of the bowl onto a lightly floured surface and ‘knock back’ to remove the air. Cut into equal portions (approx 6 medium pizza bases). The dough can either be used immediately or wrapped in clingfilm and put in the fridge or freezer.

If you are using from the fridge, allow the dough to come to room temperature but keep covered to avoid the dough forming a ‘skin’, turn out onto a floured surface and roll out.

Toppings for 6 medium pizzas:

Top and tail 250g courgettes. Cut lengthways, then chop into 2 cm chunks. Plunge into salted boiling water for approx 7 to 8 mins, drain and leave for a few minutes. Whilst still hot place in a food blender. Add 125g of Dorset blue Vinney or any blue vein cheese and 50ml of double cream. Blend until smooth, season well with salt and pepper. Allow to cool before using on the pizza.

Slice 350g of pork tenderloin into thin medallions and place in a bowl. Add 2 cloves of chopped garlic and a good glug of extra virgin olive oil. Season well with salt and black pepper. Leave to marinate for a minimum of 2 hrs – overnight is best.

If you can get hold of some freshly foraged wild mushrooms then use them – Chanterelles, field mushrooms, porcini, wood mushrooms to name but a few. If not you can get them in supermarkets.

You will need a good handful per pizza. Either tear them by hand or slice with a knife. Place in a roasting tray. Chop equal quantities of rosemary and thyme, a good pinch per handful.

Coat with extra virgin olive oil, salt & pepper. Roast in a hot oven at 200-220C for approximately 15 to 20 minutes, stirring every 5 minutes or so, you want a nice golden colour.

Peel a large white onion, cut in half, slice very thinly. You will need roughly a ¼ of an onion per pizza.

Build your pizza:

Pre heat your oven to max as you want it as hot as you can get it. Roll out the pizza dough with plenty of flour to prevent sticking. Place the dough on a lightly oiled thick baking tray. Spread the creamy courgette sauce over the pizza base using a large spoon.

Sprinkle evenly with the roasted mushrooms and marinated pork tenderloin, next add the white onion followed by grated mozzarella. Season well. Bake until golden brown top and bottom.

Serve with a wedge of lemon.