Biltong, Fig & Brie Mini Pizza

Ingredients

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Method

1. The Base:.
2. Combine half the sugar, 25ml of luke 325ml warm water along with the yeast and leave for 10 minutes to activate.
3. Combine the flour, salt, remaining sugar in a large mixing bowl and make a well in the centre. Pour the yeast mixture, remaining water and olive oil into the centre of the flour and mix.
4. Once the dough starts coming together, turn it out onto a clean, floured surface and knead until smooth. Return dough to the bowl and cover with plastic. Set aside in a warm section of the kitchen to prove for 45 minutes, or until doubled in size.
5. Remove dough from bowl and cut into small pieces and shape into golf balls sized balls. Cover with plastic and prove for another 30 minutes or until again doubled.
6. Roll out the balls on a heavily floured surface into thin oblong shapes. Fry dough in a dry pan until golden and crisp.
7. Topping:.
8. Spread a generous layer of basil pesto onto the pizza base, follow by adding a few slices of the brie and fig. Sprinkle with biltong, rocket and sunflower seeds. Drizzle lightly with good quality olive oil just before serving.