yeast Archives

Pizza recipes

Zesty home-made doughnuts with orange drizzle

10 minutes

Burnt citrus marmalade with cheddar and farmhouse loaf

45 minutes

Aliums

Caramelised onion pissaladiére with anchovies and olives

1 hour

Grilled brinjal, pine nut and anchovy bubble bread

25 minutes

Bread recipes

Focaccia with herb salad and torn coppa

10 minutes

Marmalade-glazed mosbolletjies

40 minutes

Roosterbrood

10 to 15 minutes

Pizza with ricotta and crushed cherry tomatoes

Serves 4

Difficulty Easy

Prep Time 1 hour 20 minutes

Cooking Time 25 minutes

Ingredients

620 g flour, plus extra for dusting
1 x 7 g sachet yeast
2 cups tepid water
3 T olive oil
4 cloves garlic, crushed
2 x 150 g balls buffalo mozzarella, thinly sliced
250 g fresh ricotta
50 g pine nuts
1 red chilli, chopped
200 g ripe cherry tomatoes, crushed
Sea salt and freshly ground black pepper
2 T flat-leaf parsley, chopped

Method

Preheat the oven to 180°C. Make a well in the flour and add the yeast, then the lukewarm water, a little at a time, and stir to combine.
When the mixture begins to hold, add 2 T olive oil and knead to form a smooth, elastic dough. Transfer to a bowl, cover with a tea towel and leave in a warm place for 1 hour, or until the dough has risen.
Divide into 4 to 5 balls and roll out on a floured surface. Rub with the remaining olive oil, scatter with crushed garlic, the sliced mozzarella, chunky ricotta, pine nuts and chilli.
Toss over the crushed cherry tomatoes and bake for 15 to 20 minutes, or until the base is crisp and golden and the cheese and tomato softened. Season to taste, scatter with parsley and serve immediately.

Per serving: 4206.6 kJ, 36.3 g protein, 44.5 g fat, 118.9 g carbs

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Focaccia with herb salad and torn coppa

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Roosterbrood

Pizza with ricotta and crushed cherry tomatoes

Pizza with ricotta and crushed cherry tomatoes

Ingredients

Method