25 minutes
Ingredients:
For the pizza dough:
- 2×7 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
- 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.
*Recipe by Hannah Lewry, courtesy of Woolworths Taste.
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