BROUGHT TO YOU BY Otaika Valley
Homemade pizza is simple and incredibly satisfying to make. This delicious combination of toppings, with spinach, fresh mozzarella and prosciutto, is made even better with an egg cracked on top just before it goes into the oven.
Makes: 2 pizzas
INGREDIENTS
2 teaspoons active dried yeast
1 teaspoon sugar
¾ cup warm water
2 cups high-grade flour
½ teaspoon salt
1 tablespoon olive oil
To assemble pizza
1 cup pizza sauce
3 cups grated mozzarella
2 handfuls baby spinach
1 ball fresh mozzarella, sliced
80g sliced prosciutto
2 Otaika Valley eggs
METHOD
Combine the yeast, sugar and water. Mix well and leave for 10 minutes or so to become frothy.
Place the flour and salt in a large bowl. Whisk together.
Pour in the yeast and water mix, along with the olive oil. Bring it all together with a wooden spoon.
Use your hands to form the dough. Knead on a well-floured surface for 5-7 minutes until the dough is very smooth. Place in a large well-oiled bowl covered with cling film or a clean tea towel. Place in a warm spot and leave to double in size. This will take 1-2 hours.
Press the dough down with fingers to release air bubbles. Divide the dough in half. Knead each portion of dough a few times and leave the balls to rise again for 15-20 minutes in a warm spot.
Heat oven to 230 degrees. Place the tray or pizza stone that you’ll be using into the oven to heat up also.
Stretch out the pizza dough using your hands. Leave a slightly higher 1cm edge for the crust. The bases will each be about 30cm in diameter. Alternatively, you can use a rolling pin to roll out each base until about 28 cm in diameter.
Spread the bases with the pizza sauce. Sprinkle generously with grated mozzarella, followed by the baby spinach. Top with slices of fresh mozzarella and lay the prosciutto over it. Break an egg onto the middle of each pizza.
Place the pizza onto the heated tray or pizza stone.
Bake for 10-12 minutes until golden and crisp.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.