I find it hard keeping a secret.
When I know about something this good, I just want to shout it from the palace rafters!
*runs to the palace roof, takes a huge breath and does some serious shouting*
Earthfire Pizza have sponsored a handsome, portable, ceramic pizza oven, complete with pizza paddle and baking stone to be the Grand Prize in our #pimpmysummer competition. So this Royal Recipe is about all things pizza, with a tasty twist in the toppings we chose for you.
Another piece of great news worth shouting about is that our fresh Moroccan Chermoula Paste is now available from the fridges of selected Checkers, Pick n Pay and Spar stores in the Western Cape. We’re celebrating its arrival by flavouring this pizza with some of its magic.
The Five Climates Sauvignon Blanc 2015 from Boland Cellars comes highly recommended by Michael Olivier, to partner with this gently spiced pizza. We chortled when we heard the name, as we’ve certainly been experiencing five climates here in the Western Cape of late 😉
If you’d like the chance to win the Earthfire Pizza oven, as well as a heap of all things pizza, then click on the banner below to find out more.
Until next time remember to #pimpmysummer!
You will need
4 prepared pizza bases*
1 large aubergine, or two medium, sliced into 1.5 cm rounds
1 tbsp Pesto Princess Chermoula Paste
A jar of store bought Napolitana sauce, or your own go-to tomato topping for pizza
300g grated mozzarella
2 x 100g Fairview Chevin Traditional, or other soft goat’s cheese
Salt & pepper
Punnet of fresh basil leaves, or a few sprigs if you have some growing in your garden
1. Heat your oven to 260°C, or fire up your Earthfire portable pizza oven according to their instructions.
2. Brush the aubergine slices with olive oil and sear in a griddle pan on both sides, until they’re just done. Season lightly with salt and pepper.
3. Spread a thin layer of Pesto Princess Chermoula Paste over the base of your pizza. Remember a little goes a long way, as it’s a concentrate. For a gentler heat, thin your Chermoula Paste with a little olive oil before spreading over the pizza base.
4. Top with a thin layer of Napolitana sauce. Too much sauce might make your pizza soggy, so try not to overdo it.
5. Sprinkle over a thin covering of grated mozzarella, and top with the grilled aubergines.
6. Break the goat’s cheese into morsels and scatter these in between the aubergines. You will need about 40 – 50 g of goat’s cheese per pizza.
7. Bake for 3 minutes, or until the cheese is bubbling and the edges crisp and brown. Scatter the torn basil leaves over the top, slice and serve.
Feeds 4 pizza enthusiasts
Michael Olivier’s Choice
Five Climates Sauvignon Blanc 2015
The fruity flavours of the Five Climates Sauvignon Blanc 2015 from Boland Cellars complements our exotic pizza.
It looks like: Beguiling, elegant bottles entice you to open them straight away and start pouring! In the glass this wine has a pale golden straw colour, with youthful lime flashes.
It smells like: With the advantage of picking early in the ideal ripeness window, the wine has whiffs of fynbos herbs and fresh sliced green pepper. The early picking is also responsible for a melange of tropical fruits.
It tastes like: Good full mouth feel. The tropical fruits, desiccated pineapple, full ripe melon and grapefruit blend with the ‘green’ flavours. Broad palate, lovely harmonious layers with a touch of lime squirt in the long aftertaste.
Recipe, styling & photography – Sam Linsell
Art direction & design – Roxanne Spears of Good Design