Recipe for home-made pizza topped with biltong, quince and labneh  

Ingredients   

1 home-made pizza base

60 ml home-made tomato sauce

80 g mozzarella, grated

30 g biltong, finely sliced

30 g preserved quince, finely sliced

40 g labneh

salt to taste

Method         

Preheat the oven and roasting tray to 200 °C.

Onto the hot roasting tray, place the rolled-out pizza base.

Using a spoon, spread the tomato sauce over the pizza base, right up to the edge.

Sprinkle over the mozzarella.

Evenly spread out the preserved quince over the pizza.

Place the pizza into the preheated oven.

Bake until the cheese is melted and bubbly (the sides of the pizza must be browned).

Remove from the oven.

Sprinkle the sliced biltong out evenly over the pizza.

Using a pizza cutter, cut the pizza into rustic slices.

Using a spoon, scoop a generous amount of labneh onto each slice.

Add salt to taste.

Serve hot and with plenty of 2017 Leopard’s Leap Shiraz.

Pizza bases                    

Yields 10 bases

Ingredients                           

1 kg fine bread flour

10 g instant yeast

20 g salt

750 g water

Method                                 

Combine the bread flour, salt and instant yeast in a large mixing bowl.

Pour the water into a small pot over low heat and warm to between 30 and 32 °C.

Add the water to the dry ingredients and mix well.

Allow the dough to rest in a warm spot until it has doubled in size.

Once the dough has doubled in size, knock it back and portion into 150 g rolls.

Place the rolls onto a lightly floured surface.

Allow the dough to rest again.

Using a rolling pin, roll the dough out on a floured surface.

Roll each pizza base out into an oval shape that will fit onto an oven roasting tray.

Tomato sauce      

Ingredients

800 g fresh tomatoes, skins removed

1 onion, finely chopped

1 garlic clove, crushed

2  tablespoons olive oil

2  tablespoons tomato paste

2 teaspoons fresh origanum, finely chopped

1 teaspoon salt

Method                     

Heat the olive oil blend in a saucepan over medium heat.

Saute onions until soft and lightly browned.

Add garlic and tomato paste and sauté for 5 minutes.

Cut the tomatoes into quarters, add to the saucepan and cover with lid.

Cook for 15 minutes while stirring regularly.

Remove from heat and add the chopped origanum and salt.

Using a stick blender, blend the sauce until completely smooth.

Allow to cool before use.