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German pizzas

Recipe from: 11 September 2015
recipe, braai, pizza

Ingredients 15
Servings 8
Time 30 min + Standing time


  • 7
    dry yeast
  • 5
  • 400
    lukewarm water
  • 350
    wheat flour type 550
  • 150
    spelt flour type 1050
  • 100
    extra flour for working
  • 2
    medium-sized potatoes
  • 1
  • 1
    bunch of chives
  • 200
  • 450
    sour cream
  • 400
    black forest ham
  • salt
  • pepper


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.
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