BRAAI PIZZAS with TWO TOPPINGS
SERVES 6 / PREPARATION: 30 MINS RISING: 30-45 MINS / MARINATING: 30 MINS BRAAIING: 15-20 MINS (CHICKEN), 25 MINS (PIZZAS)
DOUGH
500g white bread flour
2,5ml (½t) salt 1 sachet(10g) instant yeast 325ml(1½c) lukewarm water TOMATO SPREAD 60ml (¼c) tomato purée 2 garlic cloves, crushed
CHICKEN TOPPING
2 chicken thighs salt and freshly ground pepper 60ml (¼c) full-cream plain yoghurt
5ml (1t) Dijon mustard 2,5ml (½t) dried Italian herbs 1,2ml (¼t) cayenne pepper
1 round feta cheese, coarsely crumbled 8 cherry tomatoes, halved
SALAMI AND MUSHROOM TOPPING
4 salami slices 125g mushrooms, sliced
8 olives, pitted 100g cheese, grated ½ avocado, sliced (optional)
1 Dough Mix the flour, salt and yeast in a bowl. Make a well in the middle and pour in the water. Add a little more water if the dough is too dry. 2 Mix well, turn out and knead until the dough is smooth and elastic and no longer sticks to your hands. 3 Transfer to a clean bowl, cover with a kitchen towel and allow to rise in a warm place for 30-45 minutes or until doubled
in volume.
4 Tomato spread
Mix the ingredients well.
5 Break off pieces of the dough and roll out into rough circles, about 3mm thick. Remember to consider the size of the braai grid/ wood-fired pizza oven.
6 Top each pizza base with tomato spread. Transfer to a braai grid or the pizza oven. Braai using moderate coals for about 15 minutes. 7 Chicken topping Season the chicken with salt and pepper. Mix the yoghurt, mustard, herbs and cayenne pepper and rub over the chicken. Marinate for at least 30 minutes. Braai for 15-20 minutes or until done. Remove the skin, debone and shred coarsely. 8 Arrange the shredded chicken, feta cheese and tomato halves on half the pizza bases. 9 Salami and mushroom topping Arrange all the ingredients except the avocado on the rest of the pizza bases. 10Return the pizzas to the braai or pizza oven for about 5-10 minutes or until the cheeses have just melted. Top with the avocado slices (if using).