Name: German pizzas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: Braai
Ingredients: 7 g Superbake Instant Yeast; 5 g salt; 400 ml water lukewarm; 350 g wheat flour; 150 g spelt flour; 100 g flour; 2 potatoes medium; 1 onion; 1 fresh chives; 200 g cheese; 450 g sour cream; 400 g ham black forest; salt; freshly ground black pepper

Recipe Disclaimer

Tap for method

Ingredients (14)

7 g	Superbake Instant Yeast
5 g	salt
400 ml	water — lukewarm
350 g	wheat flour
150 g	spelt flour
100 g	flour

TOPPING:

2	potatoes — medium
1	onion
1	fresh chives
200 g	cheese
450 g	sour cream
400 g	ham — black forest
	salt
	freshly ground black pepper

Tap for ingredients

Method:

In the kitchen:
Begin with the dough. Mix the dry yeast with the salt and water. Let the yeast dissolve. Mix the two types of flour in a food processor and add the water mixture. Knead for 10-15 minutes – until it forms a smooth dough. Form it into a ball on a floured surface and leave it covered in a bowl to rise for about 1 hour.
Peel the potatoes and cut them into ½ x ½ cm cubes. Blanch them briefly in boiling salted water until they are almost done. Drain. Peel the onion and slice thinly. Add a bit of salt to it. Wash the chives and cut very finely – place them in the fridge.

Grate the cheese and slice the ham. When the dough has risen, divide it in 8 pieces. Form them into small oval-shaped pizzas and place them on the baking tray dusted with flour. Brush the pizzas with sour cream, leaving about a 1 cm margin around the edge. Top with sliced ham, potato cubes, onion and cheese.

At the barbeque:
Prepare the barbecue for indirect heat – approx. 250 °C.
Put the pizza stone on and let it preheat for 15-20 minutes. Place the baking tray and pizza on it and close the lid. Let it bake for 6-8 minutes. Regularly check that the crust is not burning. If so – move it a bit. Remove it from the grill when the dough is golden brown, the topping has browned and the cheese is melted. Serve it with a generous amount of chives and a bit of salt and pepper.

Recipe reprinted with permission of Weber.

To receive quick and convenient weekday recipes, join our mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.