Ingredients

Method

For the pizza dough:
• 2x7 sachets instant yeast
• 11/2 cups lukewarm water
• 1 kg cake flour
• Pinch sea salt
• 2 T olive oil
For the topping:
• 8 radishes, rinsed and sliced
• 200 G spinach or Swiss chard (stems only), rinsed and sliced
• 200 g ripe gooseberries
• 2 t red wine vinegar
• 1/2 lemon, juiced
• 2 T olive oil
• Sea salt
• 1/4 cup fresh mint chopped
• Freshly ground black pepper

Method

Ingredients

Add the yeast to the lukewarm water and whisk. Allow to stand for a few minutes.

Place the flour in a mixing bowl and make a well. Add the water and yeast, a little at a time and, using your fingertips, incorporate to form a soft dough.

Knead briefly until the dough becomes smooth. Place in an oiled bowl, cover with a clean tea towel and leave in a warm place to rise for 30 minutes.

Preheat the oven to 180°C.

Once the dough has risen, divide into 4 balls and roll each out on a floured surface. Brush with olive oil, scatter with sea salt and bake for 10 to 15 minutes, or until golden and crisp.

To make the topping, place the radish, spinach or chard and gooseberries into a large bowl and squash the gooseberries to release the juices. Add the remaining ingredients and mix. Sprinkle with sea salt.

Divide the topping between the cooked pizza bases and serve.

Cook’s note: Alternatively, top the pizza bases with warm falafel balls, baby marrow shavings marinated in lemon juice and olive oil, sundried tomatoes, chilli and garlic.