Ocean Made Chef

Ocean Made Chef – November 2018, Johnny Di Francesco, Gradi Group

Originally published on Ocean Made, on November 14, 2018

Johnny chose his classic seafood pizza recipe because, “with the quality and freshness of the seafood, the dish is made to highlight the produce we use.”

Known as “Mr Pizza” at home, Melbourne based Johnny Di Francesco is the head of Gradi Group. His Margherita Pizza was named the best in the world at The 2014 World Pizza Championships in Napoli, highlighting just how great of chef he truly is. Johnny’s passion for Italian cuisine draws from traditional Neapolitan techniques, with his family originating from Naples.

With a host of award wins and a number of successful restaurants internationally and soon to be interstate, under his belt, Johnny has established himself as a leader in the business of pizza and Italian cuisine.

WHY THIS RECIPE?

Johnny di Francesco started working with Ocean Made when he had opened his second restaurant.

“We started collaborating nearly five years ago. We just clicked and we got along really well. I don’t think there’s ever been an issue. Their service is A1 and the quality is always consistent.”

Johnny chose his classic seafood pizza recipe because, “with the quality and freshness of the seafood, the dish is made to highlight the produce we use.”

GET THE RECIPE!

Frutti Di Mare
Serves 4

Ingredients

250 gm pizza dough
2 gm Spolverina flour
80 gm cooked tomato
80 gm Fior di latte
6 mussels
2 half scallop
4 clams
4 calamari rings
3 21/25 (size) prawns
15 gm rocket
5 mls extra virgin olive oil.

Method

For the seafood:

Heat oil with garlic in a pan
Add calamari rings and scallops
Add mussels and clams
Add shrimp
Add parsley
Drain liquid and set seafood aside for a moment.

To assemble the pizza:

Heat the oven to 240C
Spread the tomato on the pizza base.
Scatter fior di latte and drizzle extra virgin olive oil.
Cook the pizza until crisp around the edges and the cheese has softened. About 10 mins.
Take out of the oven and plate the rocket over the top.

Place cooked seafood over the rocket.

View the original article here.

Photo credit, Jana Langhorst