Fruitful waters

Fish and lemons are a match made in heaven… so set up camp between the fish waters and a citrus orchard.

SEAFOOD PIZZA ON THE COALS Viva Italia!

Master this technique and you’ll be a pizza braai master!

Ingredients

(serves 4)

500 g ready-made bread dough, divided into four some olive oil for greasing

FOR THE TOPPING

4 tablespoons ready-made tomato and basil pasta sauce

2 handfuls grated mozzarella cheese 12 peppadews, thinly sliced

12 cherry tomatoes, sliced in half

1 cup steamed mussels and prawn tails a few fresh basil leaves (optional)

Here’s how

1 Roll out the first ball of dough nice and thin to form more or less a round pizza. Lightly oil the surface to prevent the dough from sticking too much. You can also use flour if you prefer, but oil helps give a crispy pizza that does not stick to the grill.

2Tes t the coals. When you can hold your hand above the grid for 5 seconds, they’re ready.

3 Braai the first pizza for a few minutes without a topping on the grid. This gives the dough a chance to rise slightly and keep its shape.

4Flipt he fried base over and quickly smear the top with a tablespoon of pasta sauce. Sprinkle a thin layer of mozzarella and arrange some peppadews, tomatoes, mussels and prawns on top. Place the lid of your braai dish on top of the pizza.

5Pu t a few coals on the lid so that the cheese can bubble and ‘bake’ until cooked while the bottom is frying again. It barely takes 5 minutes, but do peek often. (The time varies depending on the thickness of the pizza base.) 6 Make the other three pizzas. 7 Garnish the pizzas with some basil leaves, and, if you like, a sprinkling of freshly ground black pepper.

Drive & Camp says Instead of tomato sauce, you can also use your favorite pesto, and add some avo slices or garlic.