GORGONZOLA, PLUM AND PROSCIUTTO PIZZA
Serves 4 to 6 A LITTLE EFFORT GREAT VALUE Preparation: 2 hours
Cooking: 25 minutes
yeast 2 x 7 g sachets sugar 1T lukewarm water 2½ cups flour 720 g olive oil, for drizzling sea salt and freshly ground black pepper, to taste honey 1T butter 1T ripe Flavour Fall plums 8, halved Gorgonzola 150 g proscuitto 70 g chilli oil, for serving microherbs, to garnish
1 Mix the yeast and sugar with the water, then set aside for a few minutes. 2 Turn the flour out onto a clean surface or place in a large bowl. Make a well in the middle and pour in the yeast mixture. Using a fork or blunt knife, slowly stir the liquid into the flour to make a dough. 3 Knead well for 10 minutes, or until smooth and springy. Cover and set aside until doubled in size. Tear off balls of dough, arrange on a baking tray and leave to rise again until ready to bake. Preheat the oven to 200°C. 4 Roll out each piece of dough into a thin oval pizza base, drizzle with olive oil and season. Bake for 10 minutes until just light golden. 5 Melt the honey and butter in a pan, then add the plums cut side down and caramelise while the pizza bakes. 6 Remove the pizza bases from the oven, tear over the Gorgonzola and prosciutto and add the slightly caramelised plums. Return to the oven and bake until cooked through, about 10 minutes. Serve warm drizzled with chilli oil and garnished with microherbs.
WINE: Boschendal 1685 Shiraz 2017