Evita's pizza on the braai

Recipe from: 03 September 2012
Evita Bezuidenhout

Ingredients 7
Servings 1
Minutes 00:15


Serving Change
  • store-bought or home made pizza dough
  • 1/4
    olive oil
  • 1/2
    crushed garlic
  • 1/2
    grated mozzarella
  • 2
    pecorino cheese -grated
  • 6
    chopped tomatoes in heavy purée
  • 1
    dried origanum


Place the grid about 10 cm above the hot coals. Flatten the pizza dough with your hands on a large oiled baking tray. It is easier to make four small ones.

When the fire is hot (you must be able to hold your hand 12 cm above the coals for 3–4 seconds), lift the dough and drape it on the grid. Within a minute, the dough will puff slightly, the underside will stiffen and grill marks will appear. Take care not to burn the underside.

Using tongs, flip the crust over onto the coolest part of the grid. Quickly brush the grilled surface of the pizza with olive oil. Scatter over the garlic and cheeses and spoon the tomato sauce over the cheese.

Drizzle over 1–2 tbs olive oil and sprinkle over the origanum. Slide the pizza back towards the hot coals, but not directly over them. Using tongs, keep rotating the pizza so that different sections receive high heat. Regularly check the underside to see that it is not burning.

The pizza is done when the top is bubbly and the cheese has melted – 6–8 minutes. Try different toppings, but don’t cover the entire surface – less is more here!

Recipes from Evita’s Bossie Sikelela by Evita Bezuidenhout, published by Umuzi, an imprint of Random House Struik.

Read more on: checkers braai  |  recipes


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