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BUNNICORN PIZZA INSPIRED BY STAR TREK: PICARD

cook:

1 h 20 min

Picture for Bunnicorn Pizza inspired by Star Trek: Picard

3,987,913 views  A tearful reunion of two of my favorite characters AND a dish described vividly and depicted in detail? It’s not my birthday, but it sure feels like it. Follow along this week as we recreate the hilariously Trek-appropriate “bunnicorn” pizza!

4 servings

US

original

metric

INGREDIENTS

for the Rabbit Sausage

for the Rabbit Sausage

small rabbit (about 1lb of meat, or 1 carcass)

1 small rabbit (about 1lb of meat, or 1 carcass)

small garlic

2 ½ cloves small garlic

rosemary

½ tbsp rosemary

fennel seeds

whole fennel seeds

large yellow onion

1 large yellow onion

sweet paprika

½ tsp sweet paprika

Black pepper

Black pepper

Kosher salt

Kosher salt

Red pepper flakes

Red pepper flakes

Nutmeg

Nutmeg

for the Neapolitan Pizza Dough

for the Neapolitan Pizza Dough

bread flour

500 grams bread flour

kosher salt

8 grams kosher salt

tepid tap water

350 grams tepid tap water

fresh compressed yeast (or 1/2 tsp dried instant yeast)

2 grams fresh compressed yeast (or 1/2 tsp dried instant yeast)

for the Tomato Sauce

for the Tomato Sauce

can San Marzano tomatoes

28 oz can San Marzano tomatoes

Kosher salt

Kosher salt

DIRECTIONS

1.

for the Rabbit Sausage

1.

Start by cutting the rabbit carcass in half and removing the 2 thin tenderloins along the back, and meat off the wings and thighs. This should only yield about 1lb of meat. You can save the bones to make rabbit stock. Alternatively, you can buy 1lb of rabbit meat.

small rabbit (about 1lb of meat, or 1 carcass)

1 small rabbit (about 1lb of meat, or 1 carcass)

2.

Place meat onto parchment paper and place into the freezer for 15-20 minutes, or until the edges just begin to harden. Also put the grinding components in the freezer with the meat.

3.

Once the meat is ready, place through your meat grinder set at a medium plate. Collect ground meat in a small bowl.

4.

Add small pressed cloves of garlic, finely chopped rosemary, a healthy shake of whole fennel seeds, grated yellow onion, sweet paprika, a few twists of black pepper, and kosher salt. You can also add an optional pinch of red pepper flakes and freshly grated nutmeg.

small garlic

2 ½ cloves small garlic

rosemary

½ tbsp rosemary

fennel seeds

whole fennel seeds

large yellow onion

1 tbsp large yellow onion

sweet paprika

½ tsp sweet paprika

Black pepper

Black pepper

Red pepper flakes

Red pepper flakes

Nutmeg

Nutmeg

Kosher salt

2 tsp Kosher salt

5.

Mix everything rigorously together by punching it down and smearing it together, making sure everything is evenly dispersed.

6.

Cover the bowl with plastic wrap and press the wrap all the way down onto the surface of the sausage. Let sit in the fridge for 24 hours.

7.

for the Pizza Dough

1.

Start by placing bread flour and kosher salt into a bowl. Whisk to combine. In a separate bowl, whisk together tepid tap water and fresh compressed yeast (or 1/4 of the amount in dried instant yeast). Once combined, add to the flour mixture.

bread flour

500 grams bread flour

kosher salt

8 grams kosher salt

tepid tap water

350 grams tepid tap water

fresh compressed yeast (or 1/2 tsp dried instant yeast)

2 grams fresh compressed yeast (or 1/2 tsp dried instant yeast)

2.

Mix together in a mixing bowl with a dough hook on low speed for 1-2 minutes, until everything comes together and no dry clumps remain. At this point, crank the dough hook speed up to medium-low and knead for 7-10 minutes until soft and sticky.

3.

Drop the dough ball into a lightly oiled bowl, covered with plastic wrap and let sit at room temperature for 8-12 hours. After it has doubled in size, place in the fridge for at least 24 hours and up to 72 hours.

4.

Turn the dough out onto an unfloured worktop and divide into 3 equal pieces that weigh 270 grams each. Stretch each piece into a taut little ball, using the edges of your hands and the dough’s own stickiness.

for the Neapolitan Pizza Dough

for the Neapolitan Pizza Dough

5.

Place all 3 dough balls in a well-floured proofing box (or rimmed baking sheet covered with plastic wrap). Let proof for 2-3 hours.

6.

for the Tomato Sauce

1.

Start by draining canned San Marzano tomatoes. Add a few pinches of kosher salt to the can. Insert immersion blender into the can and blend together with a few until smooth, but not too smooth.

can San Marzano tomatoes

28 oz can San Marzano tomatoes

Kosher salt

Kosher salt

2.

for the Pizza Assembly

1.

Once your sauce and dough are ready, par-cook the sausage. Smash it into a patty and place into a preheated skillet, searing it on both sides, until brown on the outside and pink in the middle. It can cook the rest of the way with the pizza.

2.

Coat the pizza dough generously with flour on both sides before placing on the counter and pinching into a pizza shape. Watch the episode to see my method.

for the Neapolitan Pizza Dough

for the Neapolitan Pizza Dough

3.

Once the dough has been spread to 10-11 inches, spread a thin but confident layer of tomato sauce on top. Next, add pieces of torn buffalo mozzarella. Then, tear the rabbit sausage into pieces and sprinkle on top. Finish with basil leaves.

for the Neapolitan Pizza Dough

for the Neapolitan Pizza Dough

for the Tomato Sauce

for the Tomato Sauce

4.

Place the pizza in a wood oven. The temperature should be 900°F in the back of the oven and 750°F in the front.

5.

After 20 seconds, rotate pizza 90 degrees. Repeat every 15 seconds or so, until the pizza is evenly cooked.

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