This will have the kids smiling! It comes close to that wood-fired oven effect, something a domestic oven will never achieve.
1 packet instant yeast, 2½-3½ cups stoneground white bread flour , 1 cup lukewarm water, pinch sugar, 2 tsp salt, ¼ cup maize meal, 1 tbsp extra-virgin olive oil
For the topping:
400g tin whole tomatoes
2 tbsp butter
2 tbsp olive oil
2 onions, sliced
1 bag baby spinach leaves
half a lemon
200g tub feta
extra-virgin olive oil.
You can also use whatever ingredients you like for the topping.
In a large bowl, mix the yeast and sugar into the warm water and leave for 5 minutes. Stir in the oil. Add the maize meal, then stir in the flour. Tip dough onto floured surface and knead for 5 minutes. Wipe another large bowl with olive oil, add dough, cover and leave in a warm place to rise until it’s doubled in size (1-2 hours). Punch down the dough and leave it to rise for another 40 mins. Divide the dough into four balls and leave to rise for 45 minutes.
While the dough is rising, prepare the topping: process the tomato in a food processor or with a hand-held blender until more or less smooth. Sauté the onion in the butter and olive oil (covered) over a very low heat until golden and sweet (about 40 mins). Remove onions, add a little olive oil and cook spinach, tossing it around constantly until it’s bright green and wilted. Add a spritz of lemon juice, then chop finely.
Prepare the coals but don’t separate them out to the sides; once the coals are at a relatively high heat, they’re ready. Turn a baking sheet upside down and brush with olive oil. On a floured board, roll out one of the balls of dough into a five-millimetre thick circle. Place on the baking sheet and brush with oil.
Slide the pizza base (off the baking sheet) onto the grid and cook for about a minute. It should be cooked underneath and when it begins to resemble a giant poppadom. Slide back onto the baking sheet and cook the side facing up, then repeat with the other rounds of dough. Let the coals die down until considerably cooler – around a medium heat.
Add the topping to the cooked side of the pizza: spread with a thin smear of tomato, add spinach and onions, crumble over feta and grind over pepper. Slide back onto the grid. Close the dome and cook for another 1 to 3 minutes. It’s ready when the base is crisp (but not burnt) and the cheese is just melting. Drizzle with extra-virgin olive oil and serve immediately. Repeat with the other bases.
Makes 4 pizzas.
Get a great braaied potato halves receipe here