Braaied Veggie Pizza
A white pizza adorned with beautifully braaied vegetables, crowned with fresh burrata, a drizzle of basil pesto, crispy fried capers, and a handful of fresh rocket.
- Yields: 2 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 20 mins
1 C (250 ml) lukewarm water
1 tsp (5 ml) sugar
2 ½ C (625 ml) flour
2 Tbsp (30ml) olive oil
1 tsp (5 ml) salt
small handful of semolina flour for rolling out the dough
3 Tbsp (45 ml) olive oil
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1 Tbsp (15 ml) fresh rosemary, finely chopped
2 aubergines, sliced 2mm thick
3 courgettes, shaved into ribbons
280 g jar grilled artichokes, drained
60 g baby capers in brine
2 burrata balls
¼ C (60 ml) basil pesto
2 small handfuls wild rocket, washed
a 34 cm pizza stone or large baking tray
In a large mixing bowl, combine warm water, yeast, and sugar. Let it stand until it becomes foamy, about 10 minutes.
Add the flour, olive oil, and salt to the yeast mixture. Mix until smooth, either by hand or using a stand mixer with a dough hook. Allow the dough to rest for 5 minutes.
Prepare a braai with moderate heat coals.
In a mixing bowl, mix the olive oil, grated garlic, salt, pepper, and chopped rosemary. Add the aubergine and courgette, tossing to coat.
Braai the aubergine and courgette until lightly charred.
Preheat a pizza stone on the middle rack of the oven at max temperature for at least 30 minutes. If you don’t have a pizza stone, use the back of a large baking tray.
Divide the dough in half. Roll one portion into a circle to fit the pizza stone or baking tray. Keep the other portion covered.
Sprinkle semolina flour onto a wooden board to prevent sticking. Transfer the pizza base to the board. Lightly brush the surface with olive oil and add half of the grated cheese. Arrange aubergine, courgette, and artichokes on top.
Carefully slide the pizza from the wooden board onto the pizza stone or tray in the oven. Bake for 3-5 minutes, then switch on the grill for another 2-3 minutes until the top is golden.
While the first pizza bakes, roll out the dough and repeat the steps for the second pizza.
Drain and dry the capers using paper towel. Heat oil for shallow frying in a pan. Fry the capers until golden and crispy, about 2-3 minutes.
Place a burrata ball in the centre of the cooked pizza. Drizzle with basil pesto, add fried capers, a crack of black pepper, and a scattering of rocket. Serve immediately.