Rump steak, onion marmalade, brie and rocket pizza with a mustard vinaigrette.

Ingredients:

• Pizza Base:
  • 1kg cake flour
  • 625ml tempid water
  • pinch salt
  • 1tbsp sugar
  • 20gm yeast
• Rocket & Mustard vinaigrette
  • 1 packet rocket
  • 1 cup fresh parsley leves
  • 1/2 cup olive oil
  • 4 tsp olive oil
  • 6 tbsp white whine vinegar
  • 1tsp minced garlic
  • 2 tsp dijon mustard
  • 2 tsp whole grain mustard
  • 2 tsp honey
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
• 1kg rump steak marinated in worcester sauce and aromat
• Pizza base sauce:
  • 4 garlic cloves, minced
  • 2 green chillies, chopped
  • 1 can tomato paste
  • 2 cans whole peeled italian tomatoes, chopped
  • Salt & pepper
  • sugar
• Onion Marmalade
  • 3 red onions
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • Fresh thyme and rosemary
  • 1 cup balsamic vinegar
  • Salt & pepper
  • 3 blocks brie cheese
  • 2 blocks mozzarella

Method:

For the Base:

• Mix water, yeast and sugar and let it stand for 4 minutes.
• Mix all the ingredients together and kneed for 4 minutes. Let it rise till double its size then it is ready for use.

For the vinaigrette:

• Mix all the ingredients together in a blender.

Rump Steak:

• Marinade the rump steak at least for 45 minutes before use.  Braai on a hot fire till medium rare / more rare than medium.

Pizza Base sauce:

• Blend all the ingredients together and let it simmer for 5 minutes.

Onion marmalade:

• Sauté the onions in the butter and then add the sugar.  Start adding balsamic vinegar little by little and give it a chance to reduce. When it has a deep dark colour and a jam like consistency it is ready. Remember to add salt & pepper.

Assembly:

• Put the base, sauce and mozzarella on the 60cm Weber pan first.
• Just before the pizza is ready to come out you should add the very thinly sliced rump, Sliced Brie and onion marmalade.  Do not let the steak overcook in the weber. 
• To finish pizza off, add the rocket on top.

 

Roast cinnamon pumpkin, candied walnuts and caramel sauce pizza

Ingredients:

• Pizza Base:
  • 1kg cake flour
  • 625ml tempid water
  • pinch salt
  • 1tbsp sugar
  • 20gm yeast
• Caramel Sauce:
  • 60ml butter
  • 500ml sugar
  • 4 eggs
  • 500ml milk
  • 10ml vanilla essence
• Pumpkin:
  • Pumpkin chopped into blocks
  • Cinnamon
  • Butter
  • Brown sugar
• Candied walnuts
  • 500gr walnuts broken into pieces
  • 1/4 cup butter
  • 1/2 cup castor sugar

Method:

For the Base:

• Mix water, yeast and sugar and let it stand for 4 minutes.
• Mix all the ingredients together and kneed for 4 minutes. Let it rise till double its size then it is ready for use.

Caramel sauce:

• Melt butter and sugar over a low heat and let it brown. Keep stirring.
• Beat eggs and add milk to the eggs.
• Slowly add and stir milk mixture into sugar mixture, it may turn hard but just keep stirring until it has melted. Remove from heat and add the vanilla.

Pumpkin

• Cut into 2 cm blocks and pre-boil. Pumpkin should not be fully cooked; you still need to caramelise it in a pan.
• Drain pumpkin, then use brown sugar and butter to brown pumpkin in a pan, or roast in oven.
• Last sprinkle with cinnamon & sugar mixture.

Candied walnuts:

• In a heavy base pan: add the butter, walnuts & sugar. Butter and sugar will melt, keep stirring till every piece of walnut is coated with the sugar and butter mixture.
• Set aside to cool.

Assembly:

• Precook base for 20 minutes.
• Cover the whole base with a layer of caramel and add the pumpkin blocks on top of the sauce, then cook for 10 more minutes.
• To finish pizza off, add the candied walnuts and sprinkle some more cinnamon sugar.