High heat from the coals makes for a crispy crust with a fluffy inside.
Braai grid mushroom pizza
Serves 4
For the pizza dough
2 cups cake flour
1 tsp salt
1 sachet (10g) instant yeast
¾ cup lukewarm water
2-3 Tbsp olive oil + extra for brushing the grid
300g exotic mushroom mix
250g medium brown mushrooms
1 jar (200g) onion marmalade
3 rosemary or thyme sprigs
400g grated mozzarella
1 jar (120g) basil pesto
Method
- Prepare medium-hot coals. Place a foldable braai grid about 8cm above the coals and allow it to preheat.
- Braai whole mushrooms for 5-8 minutes. Remove and slice for pizza topping. Season and set aside.
- Divide dough in half and roll out the pizza dough on a sheet of baking paper to 35x25cm or the size that fits your braai grid.
- Brush the top of dough with oil, then transfer to hot braai grid. Braai oiled-side down for 5-8 minutes. Brush the top side with oil too and flip, placing grid higher (about 18cm above coals).
- Spread½ the jar of onion preserve over the pizza base and top with half the cheese, mushrooms and herbs. Season.
- Braai for 8-10 minutes or until cheese is melted.
- Lift pizza off braai grid, sliding a plate underneath immediately.
- Drizzle with basil pesto and serve hot off the coals, while repeating to create a second pizza with remaining ingredients.
Recipe by: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine
Also read: Must-try fresh braai side dishes
