Try out this refreshing summer pizza with a tangy apple kick. Starring our Tart Apple syrup and made from scratch(even the base!), it’s sure to raise eyebrows and have everybody coming back for seconds!
- 1 ¾ cup flour
- 150mL Warm Water
- 2 Teaspoons Salt
- 1 Tablespoon Gusto Tart Apple Syrup
- 2 tablespoons Minced Garlic
- 2 Teaspoons Bakers Yeast
- 2 Tablespoons Rubbed Basil
- Mango Chutney(Pizza Sauce is OK too)
- Mozzarella Cheese(Grated)
- Creamy Blue Cheese
- Feta Cheese
Optional topping ideas:
- Pepitas(Pumpkin Seeds)
- Chunky Basil Pesto
- Black/green Olives
- Cherry Tomatoes
- Start off by activating the yeast. To do this pour 1 Tablespoon of Gusto Tart Apple Syrup into the bottom of a container large enough to hold 150mL of Water. A mug will suit fine.
- Add 2 Teaspoons of baker’s yeast and 175mL of warm water(just not hot enough to burn your hand)
- Stir Vigorously for 15 seconds or so.
- In a separate container, add the 1 ¾ cup flour, 2 teaspoons of salt and 2 tablespoons of rubbed basil and mix together, dry. Form a well in the middle when sufficiently mixed.
- By now, the yeast mixture should be beginning to froth on the top, add 2 tablespoons of garlic(or more to taste) and mix thoroughly. Continue to stir as you pour into the well in the flour.
- Mix the flour and garlic-yeast mix together, at first with a spoon, then swap to your hands when that becomes too difficult. Continue to mix until it forms a ball of dough that isn’t too sticky to the touch, you may need to add water or flour to achieve this consistency.
- Lightly flour a surface(a large bread board works well) and dump your ball of dough onto it, sprinkle flour on the top(to avoid the dough sticking to your hands).
- Using one hand to hold the dough, with the other, use the heel of your hand to push down into the dough ball, twisting on a counter clockwise motion as you compress and stretch the dough away from your body. With the stretched tail, fold it back onto itself and rotate a quarter turn clockwise. – This is forming the gluten strains which will give the base its consistency.
- Every couple of minutes, stop kneading and press a finger into the ball of dough, if it reforms the dent into its original shape when you pull your finger away, you have kneaded enough.
- Fold the edges of the dough ball underneath itself(leaving a smooth top), sprinkle flour on top and leave to rest for 15-20 mins. It’s a good idea to prepare the toppings while you wait.
While you Wait:
- Ensure you cook the bacon prior to adding it to the Pizza. Select any optional toppings you like and cut into pizza sized chunks.
Prepping the base:
- Preheat your oven to 220 Degrees C
- Take your base out of its resting place back onto a floured surface, it should have risen by 30-60% by now. Stretch out with your hands into the size you’re after, using a rolling pin to even out to a flat surface.(It doesn’t have to be perfect) Place onto a tray lined with baking paper or well oiled.
- Spread the mango chutney(about 2 Dinner spoon scoops) across the base, right to the edges.
- Sprinkle the bacon and optional toppings on top on the chutney.(in our pic we’ve added kale, green olives and cherry tomatoes – fresh from the garden))
- Sprinkle grated mozzarella over top of this ensuring to cover as much as possible.
- Cut the blue cheese and feta into chunks and spread sparingly over the top of the pizza.
- If you’ve opted to use basil pesto, take a small teaspoon and dip in to the pesto, using a whipping motion with your wrist, flick the pesto sparingly over the pizza.
- Turn your oven down to 200 Deg C and put in the oven.
Keep an eye on the pizza – it should take approx 20 mins, but the best indicator is when the mozzarella has begun to brown slightly.
Take out, generously drizzle Gusto Tart Apple Syrup over and let cool for 5 mins, this will also reduce the syrup even further.
Slice and serve. Yum!