Ingredients

Method

For the basic pizza dough, mix, then knead:
• 35 g dry yeast
• 1 cup warm water, plus extra if needed
• 2 T yoghurt
• A pinch of salt
• 600 g flour, plus extra for dusting
For the topping:
• 2 t oregano
• 150 g buffalo mozzarella, torn into small pieces
• 100 g cheddar cheese, grated
• 75 g Parmesan cheese, grated
• A handful rocket
• Cherry tomatoes, halved and seasoned with salt and pepper
• 200 g smoked salmon, sliced ,seasoned and dressed with olive oil and lemon juice
• 3 T yoghurt and wasabi mix dressing
For the basic tomato sauce:
• 2 T olive oil
• 1 clove garlic
• 10 ripe tomatoes, skinned and halved
• 1 x 410 g can crushed tomatoes
• Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to approximately 260°C. On a flour-dusted surface, roll out the kneaded dough to a thickness of 3 mm in a rectangular shape.
Spread with 2 T of the tomato sauce and sprinkle with oregano.
Bake for 5 minutes, then remove and sprinkle with the cheeses. Return to the oven for another 5 minutes or until cooked and the cheese melted.

Arrange the rocket, cherry tomatoes and smoked salmon on the pizza and finish off with a drizzle of the yoghurt and- wasabi dressing (see below).

To make the tomato sauce:

In a saucepan, heat the oil and briefly fry the garlic. Add the tomato halves and crushed tomatoes. Simmer for 15 minutes, then season to taste.
Cook's note: For the yoghurt and wasabi dressing, mix a tiny amount of wasabi paste with a good dollop of plain Bulgarian yoghurt.
You can always buy ready-made pizza bases from Woolworths, and simply add the rocket, tomatoes and smoked salmon, finishing with the dressing as described above.
*This recipe was created by chef Seelan Sundoo of the Grand Cafe and Beach in Cape Town.