Saltwater Pizza with Tarragon & Sheep's Milk Cheese

recipe by sarah glover • photography by luisa brimble

SarahGlover_Tasmania_LuisaBrimble_748 copy.jpeg

A good friend introduced me to the idea of putting saltwater into bread dough. I just love the flavour and the idea of using ingredients that are left of centre.


Saltwater Pizza Dough

  • 250g Bread flour (strong flour) 
  • 250ml salt water (make sure you get it from a clean ocean supply, if not just use normal water and season it with salt ) I always sieve it though some muslin cloth before using
  • 12g packet of dryer yeast 
  • polenta for sprinkling under the pizza base


  • I like to do a slow rise on this dough, but you can opt out if you want to do it on the go. Pre heat your oven to 200c or have the coals of a fire read and warm.
  • Place the bread dough in a bowl or on a clean bench top. Make a well in the centre of the flour add 200ml of the salt water and yeast. Use your fingers to incorporate into the flour, turning in a circular motion, the flour should come together and form a sticky ball, if not add more flour or water depending on the texture. Knead for a good 5 minutes, until the dough is slightly sticky to touch and smooth. Place in a clean bowl and cover well, place in the fridge overnight or if your want to use it right away, just kneed for 10 minutess and allow to sit in a warm room covered with a tea towel, it should double in size. Punch down and shape into your pizza, (use a pizza stone for making it in the open fire, you will get a nice crust and it wont burn.) Sprinkle the bottom with polenta, it will help it not stick and give a great texture. I don't give it a second rise it should be fine to use if its at room temp.


Tarragon Pesto

  • 5 cloves of garlic
  • 1/2 white onion
  • 1 bunch of tarragon
  • 125ml olive oil
  • salt and pepper to taste
  • juice of one lemon (if needed) 
  • 1 teaspoon of brown sugar
  • 200g of sharp sheep milk cheese (grated)
  • 100g mozzarella cheese (grated)



  • In a small pot add one table spoon of olive oil, garlic and onion, sauté on a medium heat till the onion become translucent in colour, add the tarragon and season.
  • Place the tarragon mixture in a blender with the remaining olive oil.  Blend till it forms a pesto like texture, taste, you made a little lemon juice to balance the acid.


To Assemble

  • Get your pizza base and smear the pesto over it, evenly sprinkle the greater cheese over, season and if your cooking in the fire cover in aluminium foil, or place in a hot oven, uncovered. (the foil keeps the hot air in and helps it to raise and cook on top.
  •  cooke for 15-20mins depending on your method if cookery.

Sarah’s tips & tricks

  • This dough can be made the night before your adventure , I keep mine in a container with a lid on it. 

  • You can use other topping as you feel so inspired to do so. 


Food & DrinksSarah Glover