- 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
- Chilli flakes
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.
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.