Last Sunday I visited the The Arts on Main Food Market. It’s an enjoyable market with a lovely garden area to eat in. I bought a grow-it-your-own white-Oyster-mushroom kit, wonderful cheese from the Pepe Charlot stand and a ton of fresh organic basil from the Monaghan Farm stand for only R9 – for over 50g.
The basil was so beautiful I just had to make some pesto
1 garlic clove, crushed
50g fresh basil leaves
2 tablespoons pf pine kernels
120ml extra virgin olive oil
2 tablespoon of freshly grated Parmesan
salt & freshly ground black pepper
Put the garlic, basil and pine kernels in a blender or food processor and blitz to a puree, gradually adding the olive oil. Add the Parmesan and blend again. Season with salt and pepper.
Butternut, Red Onion Pizza with Homemade Cheese and Homemade Pesto:
After the antipasti platter I had some cheese left over, I also had all that basil pesto so I decided to make a delicious pizza. Homemade pizzas are a great way to use up left-over ingredients.
You don’t have to make your own dough, since I had a week of making my own cheese and pesto I felt like making my own dough too. If the urge does not come to you, ready-made bought dough or ready-made pizza bases will do well too.
Enough for 2-3 pizzas
teaspoon of salt
1 and ½ teaspoons of dry yeast
300ml tepid water
teaspoon of sugar
2 tablespoons of olive oil.
Place flour into a large bowl, stir in the salt. Add the dry yeast and sugar to the tepid water. Once the yeast is dissolved add the water a bit at a time to the flour. Use your hands to rub out any flour lumps. Once all the water is combined add the olive oil and begin to knead the dough. Knead for 5 minutes or until the dough is nice and elastic. Place the dough into a bowl, cover with cling-film and leave to prove for 1 hour. Once the dough has proved, knock it down and divide it into 2-3 balls. Leave in the fridge until you are ready to make your pizzas.
*Note: if the dough seems too dry add a little more water.
tomato passata or tomato puree
roasted red onion
Provolone cheese, grated
homemade cheese, crumbled
Pre-heat oven to 200 degrees Celsius
Roll dough into a thin pizza base. Place tomato passata or tomato puree on top of the rolled base. Place Provolone and homemade cheese on. Place the roasted butternut and roasted onion on top. Bake in the oven for 10-15 minutes or until the cheese is melted and the pizza base is cooked. Place a couple of spoonfuls of pesto on top of the pizza. Serve, and eat.