500g Bread flour
½ teaspoon salt
½ sachet instant yeast
½ tablespoon sugar
2 tablespoon olive oil
325ml lukewarm water
Combine half the sugar, 25ml of the luke warm water and yeast and leave for 10 minutes.
Combine the flour, salt, remaining sugar in a large mixing bowl and make a well in the centre. Pour the yeast mixture, remaining water and olive oil into the centre of the flour and mix with a wooden spoon.
Once the dough starts coming together, turn it out onto a clean, floured surface and knead until smooth.
Return to the bowl and cover with a damp tea towel. Leave to prove for roughly 45 minutes.
Once doubled in size, shape into golf ball sizes. Cover with a damp tea towel and prove for another 30 minutes or until doubled in size.
Roll out the balls on a heavily floured surface into thin oblong shapes. Fry in a dry pan until golden and crispy.
1 jar Basil pesto
8 fresh figs, thinly sliced
1 wedge of Brie, thinly sliced
1½ cup Free range beef biltong
1 handful fresh rocket leaves
¼ cup sunflower seeds
Spread a generous layer of basil pesto onto the pizza base. Then add a few slices of Brie and figs. Sprinkle with beef biltong, rocket and sunflower seeds. Drizzle lightly with good quality olive oil just before serving.