There’s no reason to go out into stormy winter weather when you can make this easy pizza at home instead. With a glass of Spier Signature Merlot in hand, the smell of freshly baked pizza from your own oven will be totally worth the effort! So, get a friend to help roll out and assemble, and create a truly memorable pizza night in.
Note: The base sauce and roasted tomatoes can be made ahead and refrigerated until ready to use.
For the roasted tomatoes:
• 400g small tomatoes
• 15ml olive oil, for drizzling
• 5ml sugar
• Salt and pepper
For the pizza dough: (serves 4)
• 2 cups (300g) white bread flour or cake flour
• 10ml (2 teaspoons) instant yeast
• 5ml (1 teaspoon) sugar
• 2,5ml (1/2 teaspoon) salt
• 180ml (3/4 cup) lukewarm water
• 15ml olive oil
For the pizza base sauce: (enough for 4)
• 30ml (2 tablespoons) olive oil
• 1 garlic clove, finely grated
• 1 x 400g canned whole tomatoes, pureed to a pulp
• 5ml (1 teaspoon) sugar
• Salt and pepper to taste
• 1 x batch pizza dough (see above)
• 1 x batch pizza base sauce (see above)
• 400-500g fior di latte or bocconcini (soft fresh mozzarella) sliced/torn into smaller pieces
• 200g pancetta (or thinly sliced smoked bacon/ham)
• A handful of fresh basil leaves, for topping
Roast the tomatoes:
Preheat the oven to 220C.
Place the tomatoes on a small roasting tray, drizzle with oil, sprinkle with sugar and season with salt and pepper.
Roast for about 30min until they start to burst open here and there. Set aside.
Make the dough:
In a food processor, add the flour, yeast, sugar and salt. Pulse to mix.
Add the water and oil and mix until it forms a ball – it should take about 20 to 30 seconds.
Remove with oiled hands, place in an oiled bowl, cover with plastic and leave to rise for about 30min or doubled in size.
In the meantime, make the sauce.
To make the sauce:
Heat the oil in a small saucepan, 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.
Assemble the pizzas:
Preheat oven to 230°C and place an oven rack on the lowest place setting.
Divide the dough into 4 pieces.
On a large, clean, floured surface, roll out each piece of dough, adding a little extra flour, until it is very thin and roughly circular.
Place each circle on a baking tray lined with non-stick baking paper, then cover with a thin layer of sauce (use the back of a spoon), some fior di latte, a few roasted tomatoes and a few slivers of pancetta.
Bake for 7 to 10 minutes in the preheated oven until the edges are brown and the mozzarella is bubbling.
Remove from the oven and transfer to wooden boards, top with fresh basil, slice and serve immediately.
Serve with a glass of Spier Signature Merlot.