For the chilli jam

... the hero of any decent pizza is the tomato sauce... and I’ve made the tomato jam before but I’m doing it again here with some added ingredients that came in the wonderful #CapricornChallenge hamper I received last week.

Some red peppers, an ingredient I rarely use but have been feeling the pepper-love quite a bit recently... and best of all some dried figs who's sweetness will compliment the acidity of the goats cheese beautifully... I’ve also used fresh tomatoes as well as tinned tomatoes this time... I will be using this jam quite a bit over the next few weeks as it can be used in so many dishes from a pizza base to a pasta sauce... it's even great simply smothered on toast.

• heat some olive oil in a pan and gently saute the onions for 5 mins until translucent
• add the peppers and fresh chilli and saute again for a further 5 mins
• add the fresh tomatoes, dried chilli and herbs and saute again for 5 mins
• add the tinned tomatoes, figs and balsamic vinegar
• turn the heat down very low and simmer for at least 4 hours until you have a gooey, unctuous, thick sauce and your house smells like Mediterranean heaven...

 

 

Goats cheese pizza 

...for me, keeping it simple is the key to a good pizza... loading it with too much stuff just ruins the point... make two different ones and mix up the toppings but apart from the tomato base, no more than three.

• pre heat the oven to 200ºC
• spoon the chilli jam onto the base and spread it around leaving a small clear edge of base
• roughly tear some mozzarella and goats cheese into chunks and sprinkle on top as well as some fresh pitted black olives and a drizzle of olive oil
• bake in the oven for 10-15 mins or until bubbling and golden
• eat and of course, enjoy!

 

 

 

 

 

 

 

If you would like to see other recipes by Dom at Belleau Kitchen, please visit his blog at http://belleaukitchen.blogspot.co.uk/