for the base
4T olive oil
300ml lukewarm water
2t dried yeast
for the tomato sauce
3T olive oil 1 onion, finely chopped
1t crushed garlic
500g fresh tomatoes, finely chopped
1/2t 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
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. Makes 3
This recipe was originally published in the 2012 House and Leisure Food issue…
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