- 140 g 00 flour (Italian pizza flour)
- 1/2 t dry, granulated yeast
- 1/2 t sugar
- a pinch of salt
- For the roast tomatoes
- 10 rosa tomatoes
- Maldon sea salt
- 1/3 cup olive oil, plus extra to toss
- 1 t chopped basil leaves
- For the topping
- 1 bulb garlic, oven-roasted in tin foil for 30 minutes
- 1 ball Buffalo Ridge mozzarella, sliced
- 1 small yellow bell pepper, chopped
- 1 crayfish tail, cut into bite-size pieces
- 8 small strips of ham
- 12 simeji mushrooms
- 1 bulb baby fennel, finely sliced
- 1/2 fresh lemon
- a pinch of finely chopped chervil
- 1 pinch of finely chopped dill
- Maldon sea salt
- 1/4 cup cold water
To make the base: Place all the ingredients into a dough mixer. Turn onto a medium speed, then slowly add cold water until the ingredients come together.
Continue to mix for a further 10 minutes until the dough takes on an elastic consistency.
Cover with clingfilm and chill overnight.
To roast the tomatoes: Preheat the oven to 70°C. In a saucepan over a medium to high heat, blanch the tomatoes in boiling water for 1 minute, then drain and remove the skins.
Season with salt and toss lightly in olive oil.
Arrange them on a baking tray and roast for 4 hours. In another saucepan, heat the olive oil to 60°C.
Add the basil and then the tomatoes and coat with the hot oil. Transfer to a glass jar and leave overnight.
To make the pizza: Preheat the oven to 250°C and place a thick oven tray inside it to heat up.
Roll out the dough very thinly into the desired shape, then spread the roast garlic onto the base using a palette knife.
Add the slices of mozzarella and then the remaining topping ingredients, except for the lemon, herbs and seasoning.
Add the tomatoes, then bake for 7 minutes. Squeeze the lemon over the pizza and sprinkle with the chopped herbs and Maldon salt.
Finally, drizzle over some of the olive oil from the roasted tomatoes and serve immediately.
Cook’s notes: 00 flour is available at delis. Replace roast tomatoes with sun-dried ones.
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