Grape pizza

By admin
29 February 2012

Diemersdal winemaker Thys Louw and wife Ladine make fantastic pizzas in their pizza oven. They make proper pizza dough but we borrowed De Grendel winemaker Elzette du Preez’s idea and used bought bread dough.

Serves 5

Preparation time: 20 min

Cooking time: 10 min

PIZZA BASES

1 kg bread dough (from most supermarket bakeries)

10 ml (2 t) crushed fresh rosemary or thyme

30 ml (2 T) olive oil

Heat the oven to 200 °C.

Dust large baking sheets with flour.

Divide the dough into 200 g balls and roll out each on a floured surface until very thin.

Put the bases on the baking sheets and bake for 7-10 minutes until the bases begin to blister and are crisp and brown.

Combine the herbs and oil and brush the bases with the mixture.

Guests can add their own toppings then bake the pizzas again for a few minutes (see below).

BASIC TOPPING

2 handfuls red, green and black grapes, halved; rocket

CHOOSE FROM THESE ADDITIONAL TOPPINGS

• Runny honey, Parmesan cheese shavings, pine nuts

• Smoked trout, crème fraîche

• Onion marmalade, blue cheese, pecan nuts

• Red onions, Camembert cheese, walnuts

• Crushed garlic, extra olive oil, Parmesan cheese shavings

Return the pizzas to the oven and heat until the cheese has melted. Pile with fresh rocket.

TIP: Use pecan nuts instead of pine nuts.

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