Octopus Pizza? Before you throw your mozzarella at the walls and say mama mia, the answer is a big fat fat yes (or si!) according to Chef Stefano Bozza – who knows exactly how to elevate the unexpected. And keep it authentically Italian.

Drawing on his Michelin-trained expertise, Chef Bozza of new Sydney restaurant Modo Mio has shared his signature recipe below – and is proving that his take octopus pizza – celebrating coastal Italian flavours, where tender, flame-kissed octopus meets the briny pop of olives and capers – can actually be as delicious as Nonna’s.

Whip up a few slices this Valentine’s Day for a dish that will transport you straight to the Mediterranean – no passport required. Because, Octopus Pizza? That’s amore!

INGREDIENTS AND INSTRUCTIONS

Dough Ingredients (yields 800g total)

• ⁠500g 00 flour
• 300ml room-temperature water (ideally 25°C)
• ⁠10g fine salt
• 4g fresh brewer’s yeast (or 1.5g dry yeast)

Dough Instructions

1. ⁠Place the flour in a large bowl. Crumble in the yeast and pour over a small amount of water.
2. ⁠Stir with a wooden spoon, gradually adding half of the water. Add salt and mix well.
3. Gradually add remaining water while kneading until dough becomes smooth and elastic.
4. Transfer dough to a clean work surface and knead until homogeneous. Divide into 189g balls and let rise for 4–5 hours, or until doubled in size.

Octopus Ingredients

• 1kg raw octopus
• ⁠60g olive oil
• 50g fresh lemon juice
• 15g fresh parsley, finely chopped
• 15g dried chili flakes
• 13g dried oregano
• ⁠Salt, to taste

Ingredients for Court Bouillon

• ⁠3L water
• 10g whole black pepper
• 10g juniper berries
• 2 carrots, peeled and chopped
• 1 onion, quartered
• 200g parsley

Octopus Preparation

1. Remove octopus eyes, mouth, any impurities, and the entrails
2. Prepare the court bouillon in a large pot, combine the water, black pepper, juniper berries, carrots, onion, and parsley. Bring to a boil.
3. Once the bouillon is boiling, dip the octopus into the liquid three times to help curl the tentacles.
4. Fully submerge the octopus in the bouillon and simmer for about 45 minutes per kilogram.
5. When cooked, transfer the octopus into a cylindrical container (or another preferred shape), adding a little of the cooking water. Place a weight on top to press it down and refrigerate overnight.
6. The next day, once the octopus is fully chilled, remove it from the container and slice it very thinly with a sharp knife.

Marinade

• Combine the following in a bowl:
  • Fresh parsley
  • Dried oregano
  • Chili flakes
  • Flaky sea salt (eg. Maldon)
  • Olive oil
  • Fresh lemon juice

Coat the octopus slices with the marinade. Refrigerate for 24 hours to allow the flavours to develop.

To Assemble and Serve

• 1 large handful of fresh arugula
• ⁠Olive oil (for seasoning)
• Lemon juice (for seasoning)
• Salt (to taste)

Focaccia Base

1. Shape the dough into a pizza round. Brush with olive oil and sprinkle with salt. Bake in a wood-fired oven until golden and crispy.

Final Assembly

Drizzle generously with olive oil and lemon juice to enhance the flavours.

⁠In a bowl, toss the fresh arugula with olive oil, a squeeze of lemon juice, and a pinch of salt.

⁠Lay the marinated octopus slices on a serving tray and allow them to temper slightly.

⁠Once the focaccia is baked, cut it into wedges. Top each wedge with the seasoned arugula and marinated octopus slices.