For the dough: 500 g flour, 5 g yeast, 1 tsp salt, 1 pinch sugar, 300 ml lukewarm water, 50 ml olive oil
For the topping: 150 ml tomato paste, 120 g prosciutto, 85 g feta, 200 g mozzarella, 35 g balsamic onions, 15 ml chilli oil, rocket (to taste)
First make the pizza dough by mixing the dry ingredients in a mixing bowl. Then add the liquid ingredients and knead well. Place the dough on a floured work surface and knead until it has a firm but soft consistency. Then put the dough back into the bowl and leave it covered in a warm place to rise for about 40 minutes.
When the dough has risen nicely, you can roll it out and place it either as a whole or in portions on a baking tray. Brush the pizza base with the tomato paste and oil and top with the ham and feta. Finish with the mozzarella and bake the pizza in a preheated oven (fan oven 200-220 degrees) for about ten minutes until the cheese has melted. Now you can garnish the pizza with rocket and balsamic onions as desired and serve.
Our Wine recommendation:
The Neethlingshof Short Story Collection The Jackal's Dance 2020 is a fresh and full-bodied Sauvignon Blanc with wonderful fruit aromas that are surrounded by green tones. This richness of facets makes the white wine a wonderful food companion – also to this summery pizza variation. Or how about the Neethlingshof Chenin Blanc 2020? The fruity and uncomplicated wine is the ideal accompaniment, as the melon notes skilfully harmonise with the prosciutto on the pizza. Thanks to its balanced and fruity character, the Neethlingshof Chardonnay Unwooded 2020 is also a good choice with food.
Find all wines from the winery Neethlingshof here which is located in the beautiful Stellenbosch.