Woolworths_Taste__January_2019

(Nancy Kaufman) #1

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
Free download pdf