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Stokbrood Pizza with Whipped Mascarpone

160 Minutes
8 Servings
17 Ingredients

Description

This Stokbrood Pizza with Whipped Mascarpone by Chef Jan Hendrik van der Westhuizen turns a humble braai loaf into a decadent fireside treat. Serve it platter-style at your next fireside gathering. There won’t be a crumb left.

Not only does Jan Hendrik van der Westhuizen share his stokbrood dough recipe, but also his favourite filling and spread. The middle of this one gets a generous layer of our exclusive Forage and Feast Roasted Tomatoes with Capers. It’s made with sweet Roma tomatoes from the eastern Mediterranean, delicately marinated with capers, garlic and wild herbs in sunflower oil.

The spread calls for our Forage and Feast Mascarpone – fresh, soft and silky. It’s made from cream and has a thick, creamy texture with a fresh, decadent taste.

Get both and everything else you need to create your own Stokbrood Pizza with Whipped Mascarpone at your local Checkers store. Prefer to have it delivered to your door in 60 minutes? Shop online on Sixty60.

 

Directions

1. Preheat the oven to 180°C.

2. Spray 26cm x 7cm loaf tins generously with baking spray or lightly cover the tins with melted butter using a pastry brush.

3. Mix the flour, sugar, yeast and chopped olives on low speed in a stand-up electric mixer fitted with a dough hook.

4. Warm the grape juice and add the butter to melt. Then add to the flour mixture with the warm milk and water.

5. Mix on medium speed for 10 minutes until the dough comes together. Add the salt and mix for another 10 minutes. 

6. Remove the dough and place into a sprayed bowl and cover lightly with biodegradable plastic film. Allow to stand for 20–30 minutes in a warm place until the dough has almost doubled in size.

7. Knock down the dough and start by placing a 2 cm dough layer at the bottom to cover the base of the tin. Add the roasted tomatoes with capers, basil, sliced olives, and tomato and basil pasta sauce.

8. With the remaining dough, start shaping balls using your thumb by pressing the dough through a circle formed by your other thumb and forefinger. Shape 8–10 equal sizes on top of the layer and place them in a warm area to prove for 20–30 minutes or until the dough has risen to double in size.

9. Bake at 180°C for 30–40 minutes or until light brown. Then remove immediately from the loaf tins as they will sweat.

10. Brush with the oil from the tomato and capers using a pastry brush and garnish with sliced olives and fresh basil and serve with mascarpone cheese.

11. To prepare the mascarpone, in a small bowl whisk together the lemon juice, lemon zest, salt and pepper.

12. Gently fold in the mascarpone cheese and spread out on a plate to serve.

13 As an optional extra, drizzle with Forage and Feast Olive Oil.

 

Ingredients

For the Stokbrood:

  • 7.5g instant dry yeast
  • 500g cake flour
  • 5g salt
  • 40g sugar
  • 110g butter
  • 6 Forage and Feast Pitted Kalamata Olives; chopped
  • 150ml white grape juice
  • 50ml milk; lukewarm
  • 125ml water; lukewarm 
  • 60g Forage and Feast Roasted Tomatoes with Capers; drained
  • 5 basil leaves
  • 30ml Forage and Feast Tomato & Basil Pasta Sauce
  • 8 Forage and Feast Pitted Kalamata Olives; sliced in half

For the Lemon Mascarpone:

  • 1 tub Forage and Feast Mascarpone
  • 10ml lemon zest
  • 5ml lemon juice
  • Freshly ground black pepper, to taste
  • Flaked salt, to taste