Our super tasty, indulgent ham, fig and Brie pizza is a sweet and savoury flavour explosion that will have you leaping for more!

SERVES 4 // COOK TIME 90 min

INGREDIENTS
For the basic pizza dough
3 cups warm water
10g instant yeast
2 tsp sugar
¼ cup olive oil
Pinch of salt
1 kg flour
For the home-made tomato sauce
10 tomatoes, halved
Olive oil, to grease and fry
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
Salt and black pepper
To assemble
1 batch basic pizza dough
1 cup home-made tomato sauce
150g ham, sliced
150g Brie, thinly sliced
8 figs, sliced
300g mozzarella, grated
Handful thyme, leaves stripped
Salt and black pepper
Handful basil

METHOD
For the basic pizza dough
1. Mix water with yeast, sugar, olive oil and salt. Allow to stand for 10 minutes, until frothy.
2. Add flour and carry on mixing until it becomes a sticky dough.
3. Transfer to an oiled bowl and cover loosely with cling film. Let it rise for about an hour, or until it has doubled in size.
4. Knock back and knead for a few minutes before shaping into bases or freezing to use later.
For the home-made tomato sauce
1. Preheat oven to 180°C and grease a baking tray.
2. Place the halved tomatoes on the tray and bake for 35–40 minutes, until cooked down and slightly charred.
3. Fry the onion in a little olive oil until softened. Add the garlic and fry for a few minutes.
4. Add the tomatoes and cook for 10 minutes. Season.
5. Blitz with a stick blender or in a food processor.
6. Store the tomato sauce in the fridge or the freezer until you’re ready to use it.
To assemble
1. Preheat oven to 220°C. Line baking trays with baking paper.
2. Roll out the pizza dough to make 4 medium (or 2 large) bases. Place on baking trays.
3. Spread the bases with tomato sauce and top with ham, Brie, figs and mozzarella, then sprinkle with thyme and season with salt and pepper.
4. Bake for 15–20 minutes.
5. Garnish the pizzas with basil to serve.

We put a little twist on the classic boerewors roll, and came up with sherry boerewors sliders. You must try it for lunch on Sunday!