Serves 4
Smoked Garlic & Spinach White Pizza
- Prep Time 15 Minutes
- Cooking Time
- Method Direct Heat
Ingredients
- 2 Bulbs Garlic
- 2 Tbsp. Olive Oil
- 500 G Ricotta Cheese
- 4 Pizza Bases
- 400 G Buffalo Mozzarella
- 200 G Grated Mozzarella
- 200 G Spinach, Fresh
- Salt
- Pepper
- Chilli Flakes
- Tips
- If You Struggle To Get Your Pizza Off The Worktop, Place Your Pizza Base On A Piece Of Baking Paper, Slightly Bigger Then The Pizza, Before Adding The Toppings. Place The Pizza With The Paper On The Hot Pizza Stone And Remove The Paper After 1-2 Minutes Into The Cooking Process.
Instructions
- Braai Setup
- Prepare The Braai For Indirect Heat, Approx. 160°C. If Using A 57Cm Charcoal Braai, You Will Need 1/2 A Chimney Starter Of Lit Weber Briquettes.
- In The Kitchen
- Remove All The Loose Layers Around The Bulb Of Garlic And Cut Off The Top So You Can See The Single Cloves.
- Drizzle 1 Tablespoon Of Olive Oil Over The Cut Top And Season With Salt. > See “At The Braai”.
- Let The Garlic Cool Slightly And Push The Cloves Out.
- Place The Smoked Garlic In A Bowl And Mash It.
- Combine The Roasted Garlic With The Ricotta Cheese And A Little Pepper.
- Place Your Pizza Bases On A Floured Worktop And Spread The Ricotta Garlic Mixture On Each Pizza, Followed By Spinach And Both Kinds Of Mozzarella. > See “At The Braai” Step 3
- At The Braai
- Place The Garlic Over The Indirect Heat, Add Some Woodchips To The Briquettes And Smoke The Garlic For About 20 Minutes (If Using A Gas Braai Use A Smoker Box According To The Manual).
- Wrap The Garlic In Baking Paper And Then In Aluminium Foil And Cook For A Further 20 (Until The Garlic Is Soft). > See ”In The Kitchen” Step 3.
- Increase The Temperature To 230°C.
- Insert The Pizza Stone Into The Cooking Grate And Preheat For 5-10 Minutes.
- Transfer The Pizzas Onto The Pizza Stone Using A Pizza Paddle And Cook For About 3-6 Minutes Until The Bottom Is Crispy And The Top Golden.
- Preparation Time: 15 Minutes
- Braai Time: 40 Minutes
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct Heat
- Braai Temperature: 230°C.
- Equipment: Pizza Paddle
What Do You Need? Recommened Tools
Pizza Paddle
R599.00
