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 (? 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.