My search for the perfect fig for a TV commercial led me to the Oranjezicht City Farm Market at Granger Bay last Saturday. If you are remotely a foodie and have never been, this market next to the V&A Waterfront is an absolute must-visit. The quality of their produce is just stupendous, but more about this market in a separate post soon.
Bottom line is I found my perfect figs there. These purple beauties are called Evita or Parisian figs locally, but their French name, bourjasotte noir, sounds ever so much better. Indeed it’s on a French barge trip down the Canal du Midi that I first encountered the plump pink deliciousness of the bourjasotte. Pretty much every day my lunch consisted of these figs bursting with sunripe sweetness. I would smash them onto seriously crusty baguette and top them with a crotin-style goat’s cheese. A drizzle of olive oil, a sprinkling of fleur de sel and I was in foodie heaven. A glass of rosé to wash it down with was obligatory of course.
Weepily nostalgic for the south of France I headed home with my precious figs in a paper bag. On the way I stopped off at Checkers where I swooped by their baking counter to pick up some ready-to-bake bread dough. I rolled it really thin, brushed it with olive oil and sprinkled over rosemary. Into a seriously hot oven it went. Once golden and crisp, I got serious with a log of Fairview goat’s cheese that I’d rolled in smashed pink peppercorns. The figs followed, then some Richard Bosman bresaola, which I’d also found at the market. A drizzle of oil, a sprinkling of Maldon salt and I tucked in. I was back on the barge.
All you need is…
Shop-bought bread dough
Extra virgin olive oil
Fairview goat’s cream cheese
Evita purple figs (Woolies stocks them)
Bresaola, prosciutto or coppa ham
Preheat your oven to 240 degrees Celsius and pop a baking tray in the oven to get hot. Roll out the dough real thin, brush with olive oil and sprinkle over rosemary. Dust baking tray with flour and pop pizza on. Bake for 10-12 minutes until golden and crisp.
Crush red peppercorns in pestle and mortar and roll goat’s cheese log in it. Top pizza bread with peppered cream cheese, figs and bresaola. Drizzle with oil, sprinkle over Maldon and tuck in. Some wild rocket or micro herbs for the pretty are good too! (See Tips, Tricks & Trivia lower down for more topping ideas for your cheat’s rosemary pizza bread.)