food

Pea and Prosciutto Pizza Recipe


Compiled by Raphaella Frame-Tolmie Recipe Neil Jewell of Bread and Wine at Môreson, Franschhoek Styling Raphaella Frame-Tolmie, Kim Hoepfl Photographs Graeme Borchers, Jac de Villiers Ingredients: For the base: • 5g fresh yeast • 100ml lukewarm water • 500g white bread flour For the split-pea purée: • 500g dried split peas • 2 onions, finely chopped • 2 sticks celery, finely sliced • Sprig of fresh thyme • Chicken or bacon stock • Crème fraîche For the shallot and pea marmalade: • 185g shallots, peeled and finely diced • 25g butter • 500ml water • 60ml white wine vinegar • 100g white sugar • 7g salt • 200g frozen peas • Handful of fresh mint, finely chopped For the toppings: • 125g buffalo mozzarella • 4-year-old prosciutto, thinly sliced Directions: Dissolve the yeast in the water. In a large bowl, add the mixture to the flour, and combine until the ingredients bind together to form dough. Add more water if necessary. Remove the dough from the bowl and knead until it is smooth and elastic. Cover with a damp tea towel and leave to rest for 20 minutes. Divide into 120g balls, cover with cling wrap and refrigerate. Soak the dried split peas in cold water overnight. Sauté the onions, celery and thyme in a little olive oil, until translucent and soft, but do not allow to colour. Add the soaked peas and add enough stock to cover the peas. Cover the mixture with a cartouche, and braise until tender. Place in a blender and purée until smooth. Season with salt and pepper to taste, and refrigerate. Combine 60g pea purée with 20g crème fraîche to form the base. For the shallot and pea marmalade place all the ingredients, except the frozen peas, in a pot and cook over medium heat until the liquid has reduced to a sticky consistency. Blanch the frozen peas and add to the sticky syrup mixture. Add the mint. Remove the dough from the fridge and roll out as thinly as possible. Spread with the pea purée, top with torn buffalo mozzarella and bake at 180 to 200ºC for five minutes, until the base is crisp. Top with scoops of the pea marmalade and prosciutto slices, and finish with fresh pea shoots. Makes 6 This recipe was originally featured in the April 2010 issue of House and Leisure.