BACON, CARAMELISED PEAR AND GOAT’S CHEESE PIZZA

Tru-Cape recently hosted an apple and pear cookery demonstration with The Star’s Angela Day Kitchen. Why not try this delicious pizza recipe?

Dough

2x250ml flour

1 packet of instant yeast

10ml salt

10ml sugar

300ml lukewarm water

30ml olive oil

Topping

Tomato pasta sauce

250g bacon, crispy fried

1 red onion, sliced

100g goat’s cheese

125ml grated Parmesan

250ml grated Mozzarella

Rocket, for serving

Caramelised pears

15ml olive oil

30g butter

3 firm pears, cut into thin wedges. Abate Fetel will work well.

60ml brown sugar

DOUGH: place the flour, yeast, salt and sugar in a mixing bowl. Combine the water and oil.

Slowly add to the dry ingredients with the mixer on low.

Mix into a soft, but not sticky dough. Knead for 5 minutes.

Place in an oiled plastic bag to rise for 30 minutes, until doubled in size. Divide dough in half and roll out to fit 2 greased baking trays.

TOPPING: spread a layer of tomato pasta sauce on the pizza base, followed by crispy bacon, red onion, goat’s cheese, Parmesan, Mozzarella and caramelized pears.

Bake in a preheated oven at 200°C for 15 minutes, until base is golden and crisp. Remove and serve topped with rocket.

CARAMELISED PEARS: heat the olive oil and butter in a pan on high heat. Add the pears and fry for a few minutes. Add the sugar, turn down the heat and cook until pears are tender.