For the roasted tomatoes: 400 g small tomatoes, 15 ml olive oil (for drizzling), 5 ml sugar, salt and pepper
For the pizza dough: for 4 persons): 2 cups (300 g) flour, 2 teaspoons instant yeast, 1 teaspoon sugar, 1/2 teaspoon salt, 3/4 cup lukewarm water, 15 ml olive oil
For the sauce: 2 tablespoons olive oil, 1 garlic clove, finely grated, 400 g tomatoes, pureed to a pulp, 1 teaspoon sugar, salt and pepper to taste
For filling: 400-500 g fresh mozzarella sliced into smaller pieces, 200 g bacon (or thinly sliced smoked ham), a handful of fresh basil leaves, for topping
Roast the tomatoes first. For this preheat the oven to 220C and place the tomatoes on a small roasting tray, drizzle with oil, sprinkle with sugar and season with salt and pepper. Roast them for about 30 minutes until they start to burst open here and there. Set aside.
Make the dough now. Mix flour, yeast, sugar and salt. Add the water and oil. Form the dough to a ball and remove it with oiled hands in an oiled bowl and leave it covered to rise for about 30 minutes.
In the meantime, make the sauce. Heat the oil in a small saucepan, and then fry the garlic for 30 seconds taking care not to let it brown too much. Add the pureed tomatoes, sugar, salt and pepper. Stir, then bring to a slow simmer and cook for about 15 minutes until thickened and reduced. Set the saucepan aside.
Preheat oven to 230°C and place an oven rack on the lowest place setting. Divide the dough into 4 pieces. Roll out each piece of dough on a large, clean, floured surface adding a little extra flour, until it is very thin and roughly circular. Place each circle on a baking tray lined with baking paper, then prove with a thin layer of sauce (best use the back of a spoon), some mozzarella, a few roasted tomatoes and a few slivers of bacon. Bake for 7 to 10 minutes in the preheated oven until the edges are brown and the mozzarella is bubbling.
Remove from the oven, arrange with fresh basil, slice and serve immediately.
By the way: The base sauce for the pizza and roasted tomatoes can be made ahead and refrigerated until ready to use.
Our Wine Recommendation
For this delicious pizza fits best a redwine like the Spier Signature Range Merlot 2019. Its fruity aromas and fresh notes of mint and eucalyptus match wonderfully. The Pinotage 2019 from the Spier Signature Range is also a good choice because the accessible red wine is an excellent meal companion. The Spier Signature Range Shiraz 2019 is with its pleasant mouth feel a good combination with this delicious recipe, too.