Breakfast Braai Pizza
(19 May 2017)

Breakfast Braai Pizza

Breakfast Braai Pizza

Makes 4 pizzas
 
Recipe by Zola Nene
 
For the dough:
2kg flour
3 Tbs salt
10g active dry yeast
4 Tbs olive oil
± 1,5L warm water
 
For the sauce:
1 Tbs olive oil
2 sausages, removed from the casing
1 clove garlic, chopped
1 tin tomatoes
Salt and pepper
 
Toppings:
3 large brown mushrooms, torn and sautéed in butter
70g Serrano/Parma ham
120g buffalo mozzarella
8 eggs
Salt and pepper
Fresh basil
 
Place the flour and salt into a large bowl, then mix well. Add the yeast and mix again.
Add the olive oil and about half the water and mix well. If the mixture is still dry, add more water, slowly, until the dough becomes a soft kneadable dough.
Knead for about 10 minutes, form into a large ball, then place into a lightly oiled bowl. Cover with cling wrap, then leave to rise until doubled in size.
 
Heat up your braai – you’ll need it very hot to cook the pizza. Place a pizza stone in the braai to heat up as well.
 
Make the tomato sauce by heating the olive oil in a pot, then add the sausages and fry until browned.
Add the garlic and the tomatoes, then season with salt and pepper to taste – leave to simmer for about 10 minutes until the sauce is reduced and thickened.
 
Knead the risen pizza dough again, then divide into 4 equal balls and roll each ball out to form a pizza (about 3mm thick). Place the dough disk onto the pizza stone, then spread a generous amount of sauce onto the pizza base. Top with some mushrooms, and the ham, close the lid of your braai, then leave to cook for 5 minutes.
After two minutes, tear up the mozzarella and place onto the pizza, then crack two eggs on the pizza as well.
Close the braai again, then leave to cook for another 3 minutes until the cheese has melted and the eggs are cooked through.
To serve, season with salt and pepper, then top with fresh basil leaves

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