Evita’s pizza on the braai

4 servings Prep: 15 mins, Cooking: 8 mins
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Try this recipe for something different, quick, easy and fun. A pizza on the braai, what could be more fun for the kids?

By Food24 September 03 2012
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Ingredients (7)

pizza dough
1/4 cup fresh chillies — 573
1/2 tsp garlic — cloves, crushed
1/2 cup mozzarella cheese — grated
2 Tbs pecorino cheese — grated
6 Tbs tomatoes — in puree
1 pinch dried oregano
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Method:

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.



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