Great served as an appetizer at the braai – or ideal for those who don’t eat meat as the pizza is prepared on the fire but not directly on the grid. If making your own dough is too time-consuming, buy readymade bread dough at supermarkets with their own in-store bakery. Simply knock back the dough on a lightly floured surface and roll out as directed in the recipe.
KETTLE BRAAI DIRECT
Serves 6–8 as an appetizer or 2–4 as a main course
- 500 g cake flour
- 5 ml (1 tsp) salt
- 5 ml (1 tsp) sugar
- 1 x 10 g sachet instant dried yeast
- 60 ml (4 Tbsp) olive oil
- about 375 ml (11⁄2 cups) warm water
- 85 ml (1⁄3 cup) tomato sauce or passata (not the tomato sauce for chips though!)
- 200 g mozzarella cheese, sliced
- 1 x 250 g punnet mushrooms, sliced
- 2 large courgettes (baby marrows), sliced into ribbons using a potato peeler
- 12 cherry tomatoes, halved
- 1 red pepper, cored and sliced into thin strips
- 100 g artichoke hearts in oil, drained and sliced (optional)
- 12 black olives, pitted
- 10 ml (2 tsp) dried oregano
- salt and freshly ground black pepper
- For the base, combine the flour, salt, sugar and yeast in a mixing bowl. add the oil and just enough water to make a dough that is soft but not too wet. It may need all the water or may require extra. Mix well and knead until smooth. Cover and leave in a warm place to double in size. This will take about 40 minutes.
- knock back the dough on a lightly floured surface and roll out into a large rectangle. Line a large baking tray with the dough.
- Spread the dough with the tomato sauce and cover with slices of mozzarella cheese. Distribute the vegetables evenly over the top and finish off with the olives, the oregano and seasoning. If desired, grate some extra mozzarella cheese over the top. Leave to stand for 10 minutes. Place the tray on the grid and cook over the fire for 15–20 minutes. Serve immediately.