Recipe Ma­lika van Ree­nen

House and Leisure Food - - CONTENTS -

for the base

500g flour 4T olive oil 1t salt 300ml luke­warm wa­ter 2t dried yeast ½t sugar

for the tomato sauce

3T olive oil 1 onion, finely chopped 1t crushed gar­lic 500g fresh toma­toes,

finely chopped ½t salt ½t black pep­per 30g fresh basil

leaves, chopped

for the top­pings

60g buf­falo moz­zarella 80g smoked spring­bok 30g grated Parme­san 80g pur­ple figs, chopped 10g pine nuts 30g fresh rocket

Makes 3

To make the base, com­bine the flour, olive oil and salt in a bowl. In a smaller bowl, com­bine the wa­ter, yeast and sugar, and al­low to stand for 10 min­utes. Add the liq­uid to the flour mix­ture and, once com­bined, knead in the bowl to form a soft, elas­tic dough. Cover the bowl with cling­film and leave to prove un­til al­most dou­bled in size.

For the tomato sauce, heat the olive oil in a medium saucepan, add the onion and sauté un­til translu­cent. Add the gar­lic and sauté un­til slightly browned, then add the re­main­ing in­gre­di­ents and sim­mer over a medium heat un­til thick­ened.

Roll out the pizza dough to form a thin 30cm base. (The dough should yield enough for three thin bases, or one thick base.) Spread the tomato sauce over the base, then cover with torn buf­falo moz­zarella, smoked spring­bok and grated Parme­san.

For best re­sults, bake in a wood-fired oven or in an oven pre­heated to 200°C for 10 min­utes.

Top with chopped figs, a sprin­kling of pine nuts and a hand­ful of fresh rocket.

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