NZ House & Garden - Country Living - - Backyard Playgrounds Home-made -

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You’ll need to source some pre­served figs for this won­der­ful pizza – if they’re not some­thing you pre­serve your­self, try the ex­cel­lent Tai­hiki Or­chards’ Figs in Syrup (nz­figs.co.nz). This dough recipe makes enough for two bases but the unused por­tion can be kept in the freezer for later use.


1½ tea­spoons ac­tive dry yeast

300ml luke­warm water

Pinch of sugar

1 tea­spoon salt

500g strong or high- grade flour,

plus ex­tra for knead­ing

Olive oil

Top­ping (enough for 1 pizza):

2 ta­ble­spoons olive oil 1 clove gar­lic, crushed 2 sprigs rose­mary, leaves finely chopped,

plus ex­tra for gar­nish 150g soft goats’ cheese 12 pre­served figs, halved Freshly ground black pep­per and

flaky sea salt 6 slices prosci­utto

Base: Place yeast and 100ml of the water in a warm bowl. Stir in sugar and leave to stand in a warm place for yeast to dis­solve.

Place flour in a large bowl and make a well in the cen­tre. Add salt and yeast mix­ture, stir­ring with a spoon to bring it to­gether.

Sprin­kle some ex­tra flour on a clean, dry bench and knead dough un­til it be­comes smooth and elas­tic. Form into a ball and place in a clean, oiled bowl.

Cover with plas­tic wrap and leave in a warm place to dou­ble in size (about 40 min­utes).

Knead dough again for a minute or two and di­vide in half.

Heat oven to 250° C. Shape the one por­tion of the dough into a thin round about 30cm in di­am­e­ter and place on a lined bak­ing tray.

Top­ping: Com­bine oil, gar­lic and rose­mary, and brush gen­er­ously over base. Ar­range figs and pieces of goats’ cheese over base. Bake 15-20 min­utes or un­til crust is cooked and golden on the edges.

Re­move from oven and sea­son with pep­per and salt to taste. Top with slices of prosci­utto and driz­zle with a lit­tle fig syrup. Gar­nish with rose­mary sprigs. Makes 1 x 30cm pizza ( plus 1 ex­tra por­tion of dough)

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