Serves: Makes 2 Large Pizzas
Prep Time: 60 min
Cook Time: 70 Min
- 500 gr flour
- ½ teaspoon salt
- 1 x 7 gr instant yeast sachet
- ½ tablespoon castor sugar
- 2 tablespoons olive oil
- 325 ml warm water
- In a large mixing bowl, sieve the flour and salt.
- In a smaller bowl, combine the yeast, sugar, oil and water – leave for 10 minutes.
- Then, make a well in the middle of the flour and pour the yeast mixture inside.
- Work the wet ingredients through the dry ingredients until a flexible, manageable dough is formed.
- Cover with clingwrap, and allow to double up in size.
- Knock the pizza dough back and break up in two portions. Place on a flour dusted surface and cover with clingwrap until use.
- 15 ml olive oil
- 1 small onion, finely chopped
- 1 teaspoon crushed garlic
- 500 gr lean beef mince
- 2 teaspoons mild and spicy curry powder, or 2 teaspoons bobotie spice mix
- ½ teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon fine apricot jam
- ½ cup fruit chutney
- 1 teaspoon brown sugar
- 1 tablespoon worcestershire sauce
- 1 tablespoon tomato paste
- Fill the fire ring with charcoal and light with GreenFire Eco-Firelighters.
- Allow the coals to burn red.
- Place the convEGGtor, feet up, for indirect cooking. Place the grid on top.
- Close the egg lid and have it reach a temperature of 200 degrees Celsius.
- Place the olive oil, onion and garlic in an oven safe saucepan and place inside the egg. Close the lid.
- Sauté these ingredients until the onion is translucent – for about 5 min.
- Add the meat to the hot saucepan and allow to cook until brown – will take about 30 minutes.
- In a mixing bowl combine the spices, lemon juice, apricot jam, chutney, sugar, worcestershire sauce and tomato paste.
- Add the curry sauce to the saucepan with the meat and cook on the closed egg for another 15 min, stirring occasionally while reducing.
- Remove the saucepan from the egg, scoop out the meat and leave to cool.
Assembling the pizza for cooking
- 4 tablespoons tomato paste
- 2 teaspoons dried oregano
- 150 gr fresh bocconcini cheese
- Handful chopped coriander
- Once the meat has cooled a bit, dust the aluminium pizza wheel with flour and flatten one half of the pizza dough with a rolling pin.
- Spread the base of the pizza with tomato paste and sprinkle with oregano.
- Now, add scoops of bobotie meat over the pizza.
- Transfer the pizza to the baking stone and place it in the hot Egg.
- Cover the lid and allow the temperature to reach 200 degrees Celsius.
- Cook the pizza for 20 minutes.
- Next up, tear the bocconcini cheese apart, and arrange on top of the pizza.
- Sprinkle with freshly chopped coriander.
- Bake for another 5 minutes, until the cheese has melted.
- Repeat the above steps with the second part of the pizza dough.
- After cooking time, remove the pizza from the baking stone with the wooden pizza peel to serve.
Quick Pineapple Chutney
- 1 pineapple, peeled and sliced
- ½ cup castor sugar
- 2 teaspoons balsamic vinegar
- Pinch of chilli flakes
- Place the sliced pineapple on a plate and cover with castor sugar.
- Arrange the pineapple slices on top of the grill, while the pizza is baking, for 5 minutes on each side.
- Place the caramelized pineapple slices in a food processor, with the balsamic vinegar and chili flakes.
- Pulse until a thick salsa/chutney consistency.
- Season to taste.
- Serve with bobotie.
Recipe courtesy of Anina Meyer of Anina’s Recipes.