Serves 4-6
Pizza With Wild Rocket & Parma Ham
- Prep Time 15-25 Minutes
- Cooking Time 2.5 Hours
- Method Direct Heat
Ingredients
- 1 Tin Tomatoes, Chopped
- 1 Tsp Oregano, Dried
- 1 Tsp Sugar
- 1 Tbsp Olive Oil
- Salt & Pepper
- 50/50 Dough:
- 300G, Strong White Bread Flour
- 300G, Cake Flour
- 1 Sachet Of Instant Dried Yeast
- 3 Tbsp, Extra Virgin Olive Oil
- 2 Tsp, Caster Sugar
- 2 Tsp, Salt
- 375Ml, Warm Water
- Topping:
- 50G Sun Dried Tomatoes
- 250G Buffalo Mozzarella
- Wild Rocket To Garnish
- 100G Parma Ham
Nutrition
Instructions
- In The Kitchen
- Place All Flour Into A Large Mixing Bowl, Add The Yeast Sachet, Salt And Sugar. Then Add The Warm Water And Mix Until All Combined.
- Knead The Dough For 7 Minutes Adding Extra Cake Flour If The Dough Is Too Sticky. Allow To Rise In A Warm Room For 1 Hour Or Until Doubled In Size.
- With Floured Hands, Scrape The Dough From The Bowl And Knead Roughly For A Few Minutes To Expel Excess Air. Split Into Five Equal Balls And Leave To Prove For A Further 30 Minutes.
- At The Braai
- Set Up Your Braai For Grilling (Direct Heat), 260°C And Place The Pizza Stone On To Pre-Heat For 10 Minutes. Spread The Coals Evenly Across The Whole Grate Area.
- Roll The Dough Into Five Equal Bases, Thinly Spread With Tomato Sauce And Cover With Toppings. Keep The Wild Rocket Leaves Until The Pizza Is Cooked.
- Use A Floured Pizza Paddle To Transfer Pizzas To The Pre-Heated Pizza Stone. Bake For About 4 Minutes Or Until The Base Is Light And Crispy.
- Garnish With The Wild Rocket.
- Marinating Time: 1 Hour 30 Min
- Preparation Time: 15-25 Minutes
- Braai Time: 4 Minutes
- Total Time: 2.5 Hours
- Serves: 4-6
- Skill Level: Medium
- Cooking Method: Direct Heat
- Braai Temperature: 260°C
- Equipment: Pizza Paddle
What Do You Need? Recommened Tools
Pizza Paddle
R599.00
