Thai style crocodile pizza, seriously? Absolutely.
A good few years ago we travelled to Australia and one evening had the most fabulous pizza ever at a restaurant overlooking Darling Harbour in Sydney. It was a dish on the menu that just had to be tried and we were so glad we did.
15 years on and we visited Johnsons of Old Hurst, a fabulous butcher and crocodile farm in sunny Cambridgeshire. They do a great selection of unusual meat including Impala, which is just fabulous.
This is a very simple pizza with just a little prep ahead to marinade the crocodile.
Ingredients
- 1 batch of basic pizza dough
- Basic pizza sauce
- 2 fresh mozzarella balls, drained and chopped (the ones in a plastic pack in liquid)
- 3 or 4 Crocodile fillets
- 2 x red bird’s eye chilli’s
- 2 x cloves of garlic finely chopped or crushed
- 1 tbsp fish sauce
- 2 tbsp olive oil
- juice of a lime
- 1 tsp sugar
- 2 tbsp coriander finely chopped
- handful of fresh basil
Method
- For the marinade mix the garlic, birds’s eye chillis, fish sauce, olive oil, lemon juice, sugar and coriander in a bowl.
- Slice the fillets into 1/2cm thick portions and add to the marinade, mixing well to coat and set aside for at least 1 hour.
- Split your dough into 4 portions and on a floured surface roll out into 12” bases. I turn mine each time I roll them flouring if needed.
- Spread about 2 tbsp of the pizza sauce on each pizza, don’t overdo it.
- Spread 1/4 of the chopped mozzarella on each base.
- Add the marinaded crocodile.
- Cook each pizza on the Big Green Egg at 400C for about 2.5 to 4 minutes until the base is crispy and the cheese melted.
- Remove from the Egg and sprinkle with fresh basil.
Notes
I use the Super Peel available from BakeryBits.co.uk. In my mind it’s the best pizza peel on the market for picking up a pizza and putting it onto the Big Green Egg. To take the pizza off I use a Big Green Egg Aluminium Pizza Peel. It’s thin blade gets under the pizza easily when it’s cooked.