PIZZA BRAAI

PIZZA ON THE BRAAIHere’s an interesting pizza braai recipe to try for the long weekend. Great in taste and with a glass of Rib Shack Red.

 

The Base

1.        Go to your local supermarket’s bakery and ask them for a bag of dough.

2.       Cut the dough into squares (+/- 4×4 cm) and cover with a damp cloth to let it rise.

3.       Using a rolling pin roll each cube into a flat base just before putting it on the braai.

While your dough cubes are rising, make the fire in your Monolith or Kettle Braai and put the pizza stone on. If you have a temperature regulator, try to get the temperature as close to 220°C as possible.

 

The Sauce

Ingredients:

1 Medium Onion
2 Cloves Garlic
20 ml Tomato Puree
1 Can Diced Tomato
Salt
Pepper
Pinch of Oregano

Method:

1.       Sautee the chopped up onion and add the garlic once the onion starts to caramelize.
2.       Add Tomato puree and whole can of diced tomatoes.
3.       Add salt, pepper and oregano to taste.
4.       Simmer for 20 minutes.

Some people add 5 ml sugar to their sauce, but I will leave it up to you to decide if you want it or not.

Getting the pizza onto the braai without all the toppings falling off seems tricky, but it’s actually quite easy.

Do it this way:
Sprinkle some flour on tin foil and roll the dough out onto the foil. Before putting your toppings on put your rolled out base on the braai for about a minute or two so that the dough sets. Once it has set, take it off and add your sauce and toppings. It’s much easier to get it onto the braai with a spatula now.

Toppings:

A lot of mozzarella, other than that, be creative.

Put the pizza on the hot pizza stone (also sprinkled with flour) for 8-10 minutes. Delicious and fun to make. Enjoy.

Source: braai.com

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