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
- Place the flour in a large bowl. Crumble in the yeast and pour over a small amount of water.
- Stir with a wooden spoon, gradually adding half of the water. Add salt and mix well.
- Gradually add remaining water while kneading until dough becomes smooth and elastic.
- 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
- Remove octopus eyes, mouth, any impurities, and the entrails
- Prepare the court bouillon in a large pot, combine the water, black pepper, juniper berries, carrots, onion, and parsley. Bring to a boil.
- Once the bouillon is boiling, dip the octopus into the liquid three times to help curl the tentacles.
- Fully submerge the octopus in the bouillon and simmer for about 45 minutes per kilogram.
- 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.
- 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
- 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.
