Woolworths_Taste__January_2019

WINE: Boschendal Vin d’Or Noble
Late Harvest 2015

GORGONZOLA, PLUM 
AND PROSCIUTTO PIZZA

Serves 4 to 6
A LITTLE EFFORT
GREAT VALUE
Preparation: 2 hours

Cooking: 25 minutes

yeast 2 x 7 g sachets

sugar 1 T

lukewarm water2½ cups

flour 720 g

olive oil, for drizzling

sea salt and freshly ground black

pepper, to taste

honey 1 T

butter 1 T

ripe Flavour Fall plums8, halved

Gorgonzola 150 g

proscuitto 70 g

chilli oil, for serving

microherbs, to garnish

1 Mix the yeast and sugar with the water,

then set aside for a few minutes. 2 Turn the

flour out onto a clean surface or place in a

large bowl. Make a well in the middle and

pour in the yeast mixture. Using a fork or

blunt knife, slowly stir the liquid into the

flour to make a dough. 3 Knead well for

10 minutes, or until smooth and springy.

Cover and set aside until doubled in size.

Tear off balls of dough, arrange on a baking

tray and leave to rise again until ready to

bake. Preheat the oven to 200°C. 4 Roll out

each piece of dough into a thin oval pizza

base, drizzle with olive oil and season. Bake

for 10 minutes until just light golden. 5 Melt

the honey and butter in a pan, then add

the plums cut side down and caramelise

while the pizza bakes. 6 Remove the

pizza bases from the oven, tear over the

Gorgonzola and prosciutto and add the

slightly caramelised plums. Return to the

oven and bake until cooked through, about

10 minutes. Serve warm drizzled with chilli

oil and garnished with microherbs.

WINE:Boschendal1685Shiraz2017

SWEET PICKINGS

Thecherryplumisjustoneoftheinterspecific

varietiesgrownatBoschendalthatyoucangrab

offWoolies’shelves.Thebestpart?Plumseason

lastsfromNovembertoApril.

RUBYDAWN

This early variety rings in plum

season witha tropicaltaste and

fine, crisp texture. Available from

mid-December.

MIDNIGHT GOLD

A bite into this inky-skinned beaut

reveals brilliantgolden flesh with

honey-like notes. Available from

late January.

TAURED

Theblush-coloured fleshoffers

a distinctive aroma andgreat

sweet-tartbalance.Available

from earlyJanuary.

MIDNIGHTSTAR

This purple-skinned plum has

yellowflesh that’s sweet with

afirm but melting texture.

AvailablelateDecember.

FALL FIESTA

Vividly orange, these plums are

deliciouslyjuicywith a touch of

tartness to offset thesweetness.

Available from late February.

FLAVOURFALL

Mottled purple skin enrobes bright

yellowflesh that’s sweet and juicy.

Availablefrom March to May.

AUTUMN TREAT

This is the last plum ofthe season

and rewardsfans with its crunchy,

sweet flesh. Available from May

to June.

GORGONZOLA, PLUM AND PROSCIUTTO PIZZA

TASTE JAN/FEB 2019 105

SEASONALFRUIT