Makes 2 medium sized pizzas
Ingredients:
- ± 500g store bought pizza dough
- 2 large portabello mushrooms
- 2 garlic cloves, grated
- 250ml tomato based pizza/ pasta sauce
- 300g mozzarella, grated
- 150g baby portabellini mushrooms, sliced in half
- 100g cherry tomatoes, sliced in half
- 1 head romaine or cos lettuce, torn or roughly chopped
- ¼ red onion
- 50g feta cheese, crumbled
- 2 Tbsp toasted seed mix
- Red wine vinegar, for dressing
- Olive oil, for cooking and dressing
- Salt and pepper, to taste
Method:
- Preheat braai onto medium high heat.
- Place a large pizza stone, cast iron pan or in a pinch a baking tray on the braai to preheat.
- Brush portabellos with olive oil and season with salt and pepper.
- Braai until tender and nicely charred all over. Set aside to rest.
- Divide the pizza dough in two and roll out into rounds.
- Place dough onto a flour dusted wooden board.
- Drizzle with a little olive oil and spread the olive oil along with the garlic over the dough.
- Spread with tomato sauce and scatter with mozzarella.
- Dot portabellinis and cherry tomatoes all over. Season lightly.
- Slide the pizza off the wooden board onto the preheated pizza stone.
- Close the lid and cook until the base is crispy and the cheese has melted.
- Repeat with the other pizza.
- Place lettuce, onion, feta and seeds in a bowl. Drizzle lightly with olive oil and red wine vinegar. Season well and toss.
- Pile a generous amount of salad on top of each pizza.
- Finish with large chunks of the braaied portobello mushrooms.
- Slice pizzas and serve!
