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Artist : Alto Team

Fermentation releases more umami flavours in full bodied, well-aged wines like the Alto M.P.H.S. The intensity of flavour in this rich wine is well matched with umami foods like the Alto Red Wine Biltong with Parmesan and White Truffle.

Alto M.P.H.S & MUSHROOM AND PROSCIUTTO PIZZA

Alto M.P.H.S & MUSHROOM AND PROSCIUTTO PIZZA

Alto Team

Category

Recipes & Pairing

Fermentation releases more umami flavours in full bodied, well-aged wines like the Alto M.P.H.S. The intensity of flavour in this rich wine is well matched with umami foods like the Alto Red Wine Biltong with Parmesan and White Truffle.


Read more about wine

Ingredients

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    • 1.5 cups warm water (43C/110F)
    • 2 tsp sugar
    • 1 packet dry yeast
    • 3.5-4 cups bread flour
    • 2 Tbs olive oil
    • 2 tsp salt

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    • (You can make your own or woolies has a great readymade option as well)
    • 1 cup tomato paste
    • 1 can of chopped tomatoes
    • 1-2 TBS oregano to taste
    • 2 TBS Italian seasoning
    • ½ TBS salt
    • ¼ tsp freshly ground black pepper
    • 1 tsp sugar
    • 2 cloves of garlic chopped

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    • Sliced brown mushrooms
    • Prosciutto / Parma ham / black forest
    • Fresh rocket
    • Grated mozzarella cheese

    Directions

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      1. Place the yeast and the sugar in the warm water and let it bloom for 5 minutes. (foam will develop if the yeast is active)
      2. Mix in the flour 1 cup at a time.
      3. Once the first cup is incorporated, add the oil and salt.
      4. Mix until a soft dough is formed.
      5. Let the dough proof for 45min to an hour.