Pizza with roasted tomatoes, pancetta and basil

This delicious pizza is fast becoming one of our go to faves for a yummy meal with the girls on the weekend, and we love it with a delicious glass of Spier Signature Merlot. Enjoy!

400g small tomatoes

15ml olive oil for drizzling

5ml sugar

Salt and pepper

2 cups (300g) white bread flour or cake flour

10ml (2 tsps) instant yeast

5ml (1 tsp) sugar
2.5ml (1/2 tsp) salt

180ml (3/4 cup) lukewarm water

15ml (1 Tblsp) olive oil

30ml (2 Tblsps) olive oil

1 garlic clove finely grated

1 x 400g canned whole tomatoes pureed to a pulp

5ml (1 tsp) sugar

Salt and pepper to taste

For assembly:
1 x batch pizza dough

1 x batch pizza base sauce

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

Method:
1. Roast the tomatoes: Preheat the oven to 220°C. Place the tomatoes on a small roasting tray, drizzle with oil, sprinkle with sugar and season with salt and pepper. Roast for about 30 minutes until they start to burst open. Set aside.

2.  To make the dough, place flour, yeast, sugar and salt in a food processor. Pulse to mix. Add water and oil and mix until it forms a ball – about 20-30 seconds. Remove with oiled hands, place in an oiled bowl, cover with plastic and leave to rise for about 30 minutes or until doubled in size while you make the sauce…

3. Heat the oil in a small saucepan, then fry garlic for 30 seconds taking care not to let it brown too much. Add pureed tomatoes, sugar, salt and pepper. Stir, then bring to a slow simmer and cook for about 15 minutes until thickened and reduced.
Set aside.

4. To assemble the pizzas, preheat oven to 230°C and place an oven rack on the lowest place setting. Divide dough into four 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 7-10 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.

Note: The base sauce and roasted tomatoes can be made in advance and placed in the fridge until ready to use.

And, lastly, don’t forget to enjoy it with a glass of Spier’s Signature Merlot…

About the wine

Spier Signature Merlot has sappy fruit and soft tannins, with ripe red and black berries, plums and an undertow of eucalyptus and mint. Twenty per cent of the wine was matured in French oak barrels for 8-10 months.

The remainder matured in stainless steel tanks with French oak staves. Retails for around R69 a bottle and is available at leading liquor outlets nationwide.