repliche orologi

Braai-time Pizzas


This basic dough is really easy to make, and it cooks well over a grid making great pizzas. Add any kind of meat or vegetables to create your own delicious masterpiece.



  • 500 g (3½ cups) cake flour
  • 5 ml (1 tsp) sugar
  • 2 ml (¼ tsp) salt
  • 5 g (8 ml) instant dry yeast
  • About 300 ml lukewarm water
  • 15 ml (1 Tbsp) cooking oil


  • 100 g tomato paste
  • 80 ml (1/3 cup) Spur Braai-time Marinade
  • 30 ml (2 Tbsp) water
  • 200 g (500 ml) grated mozzarella cheese
  • 50 g chopped spinach or kale, lightly blanched
  • 8 black olives, pitted
  • 15 ml (1 Tbsp) chopped fresh mixed herbs or 5 ml (1 tsp) dried
  • Freshly ground black pepper to taste
  • 200 g feta cheese, crumbled slightly
  • 30 ml (2 Tbsp) freshly chopped thyme or 10 ml (2 tsp) dried


  • Sift flour, sugar and salt together. Add yeast.
  • Add enough lukewarm water to mix to a firm dough. Knead dough for about 5 minutes until smooth and not sticky.
  • Brush oil over dough, cover and leave in a warm place to double in size.
  • Knead it down and roll it out into four pizza bases of about 20 cm in diameter each, or smaller individual ones if preferred. Dust with flour.
  • Cook the pizza dough base over low coals for 3 – 5 minutes, until the dough is lightly brown underneath. Turn pizza base over, so cooked side is uppermost.
  • Topping: Mix tomato paste, Spur Braai-time Marinade and water together. Sprinkle half of the cheese over the tomato base. Top with spinach, olives and herbs. Season. Sprinkle Feta and remaining mozzarella cheese on top.
  • Cook until the topping has melted and the dough has puffed up and turned golden brown, about 12 – 15 minutes. Sprinkle chopped thyme over.


  • If making in a Weber, close the lid to allow cheese and toppings to cook even quicker.