Basic bread dough for pizzas and griddlecakes
1 x basic bread dough (see
recipe left)
TOMATO SPREAD
60 ml (¼ c) tomato purée 2 garlic cloves, crushed CHICKEN TOPPING
2 chicken pieces salt and freshly ground pepper 60 ml (¼ c) full-cream plain
yoghurt
5 ml (1 t) Dijon mustard
2 ml (½ t) dried Italian herbs 2 ml (¼ t) cayenne pepper 1 round feta cheese, coarsely
crumbled
8 cherry tomatoes, halved SALAMI AND MUSHROOM TOPPING
4 salami slices
125 g mushrooms, sliced 8 olives, pitted
100 g cheese, grated ½ avocado, sliced (optional)
1 Prepare the dough according to the recipe and allow to rise for a further 30 minutes.
2 Tomato spread Mix the tomato purée and garlic well.
3 Chicken topping Season the chicken with salt and pepper.
Mix the yoghurt, mustard, herbs and cayenne pepper and rub
SERVES 6 Preparation
30 min Extra rising
30 min Marinating 30 min Braaiing 15-20 min (chicken), 25 min (pizzas)
over the chicken. Marinate for at least 30 minutes. Braai for 15-20 minutes or until done. Debone and shred coarsely.
4 Break off pieces of the dough and roll out into rough circles, about 3 mm thick. Remember to consider the size of the braai grid. 5 Top each pizza base with tomato spread. Transfer to a braai grid. Braai over moderate coals for about 15 minutes.
6 Chicken topping Arrange the shredded chicken, feta cheese and tomato halves on half the pizza bases.
7 Salami and mushroom topping Arrange the salami, mushrooms, olives and cheese on the rest of the pizza bases.
8 Return all the pizzas to the braai for about 5-10 minutes or until the cheeses have just melted. Top with the avocado slices (if using).
RENIER AND TIRAN (AS SEEN ON KOM ONS BRAAI
EPISODE 12 ON VIA)