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
Rosemary sprigs
Fairview goat’s cream cheese
Pink peppercorns
Evita purple figs (Woolies stocks them)
Bresaola, prosciutto or coppa ham
Maldon salt

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.)

serves

a crowd

prep

10 min

bake

10-12 min

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tips, tricks and trivia

More topping ideas for your super fast pizza bread feast

1) Woolies Cremezola cheese, finely sliced pear, toasted walnuts and a drizzle of honey.
2) Plain cream cheese, smoked salmon, baby capers, loads of freshly ground black pepper and grated lemon zest.
3) Mascarpone, sliced strawberries, balsamic reduction and loads of black pepper.

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enjoy with

I love pink wine with pink food. It’s just a thing. And my choice with this super quick figgy pizza bread feast is the incredibly pocket-friendly De Krans Pinotage Rosé. Having experimented with other grape varieties for their rosé wine prior to 2016, De Krans has now firmly found its stride as a Pinotage rosé producer, as they believe that this unique South African grape is particularly suited for the production of rosé.

Retailing at the R65 mark, De Krans’s pink offering is a fantastic choice as an affordable summer crowd pleaser. Grapes were destemmed and crushed and juice drained from the skins pretty much straight away. The result is a lovely light blush colour. On the nose you’ll find soft rose, candyfloss and a hint of strawberry. Take a sip and you’ll discover a wine that is fruit forward but dry, with a nice acid profile to balance.

The De Krans received a Double Gold medal in the 2018 Rosé Rocks competition. Which just goes to show that ‘affordable’ and ‘quality’ are not necessarily mutually exclusive!

de Krans

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