Chef Hope Mdakane has been staying at the Saxon Hotel during the lockdown period as part of a small team including Managing Director, George Cohen. During this period he has been preparing meals for the team – including the Ratatouille Pizza below (first published in Sunday Times Lifestyle/Food). Read more about what Hope has been up to during the lockdown in this interview.
(Yields: 1,8kg of dough)
For the semolina pizza dough:
Bread Flour 850g
Semolina flour 454g
Instant dry yeast 7g
Olive oil 29g
For Napolitana (tomato) base:
Tomatoes 10, washed
White onion 1, diced
Garlic 2 cloves, crushed
Celery stick 2, diced
Tomato paste 20g
Salt and pepper
For the Ratatouille:
White onion 1, sliced cylindrically
Baby zucchini 6, cylindrically
Yellow and green Peppers 1 each, sliced thinly
Garlic 2 cloves, crushed
Baby aubergine 4 each, sliced cylindrically
Grated Fresh Mozzarella cheese 500g
Fresh basil leaves, as a garnish
For the dough:
- Combine the flours and yeast into a electric mixer fitted with a dough hook.
- Add the water, oil and salt and beat together at a medium speed for 7 minutes. The dough should have a good gluten development.
- Leave dough to ferment until double in size for about 50 minutes.
- Fold gently. Then scale dough into 113g portions (enough for one pizza) and form small rounds. Leave dough in fridge for 1 hour.
For the Napolitana sauce:
- Put a small pot of water and let it reach boiling point. Score the tomatoes at the bottom and remove the core. Set a bowl of ice water.
- Blanch tomatoes for 30seconds in the boiling water.
- Transfer tomatoes into the bowl with ice water, cool for 3 minutes. Remove the skin and dice tomatoes into medium sized cubes.
- Sauté the onion, garlic and celery until translucent into a small saucepan on a medium heat on the stove.
- Add the tomato paste and cook for 15 minutes, stirring constantly.
- Add the tomato concasse, sugar, salt and pepper to taste.
- Cook for 30 minutes at a medium heat.
- Transfer tomato into blender and puree until smooth.
- Leave on the side to cool before using for pizza.
For the pizza:
- Preheat oven to 260˚C.
- Take the dough out of the fridge 30 minutes prior to baking the pizza.
- Sprinkle a little bit of flour on your surface and using a rolling pin roll out the dough into circles. Transfer onto greaseproof paper on a tray or a pizza pan which has been dusted with semolina flour.
- Prick the dough using a fork and add a small layer of the napolitana sauce in the centre and spreading it onto the dough.
- Add the ratatouille vegetables and sprinkle with mozzarella cheese.
- Bake the pizza at 260˚C until golden brown around the edge, approximately for about 3 to 4 minutes
Serve with a garnish of fresh basil leaves.