Makes: 3 – 4 medium pizzas
- 500g cake flour
- 1 tsp instant yeast
- Generous pinch of salt
- 1 tbsp olive oil
- 200 to 250ml lukewarm water
- Olive oil, for drizzling
- 2 small yellow sweet potatoes, thinly sliced
- 2 to 3 medium waxy potatoes,thinly sliced
- 1/3 cup blue cheese
- ¼ cup store-bought onion marmalade
- 3 to 4 thyme sprigs
- 1 to 2 tbsp cornmeal or mielie meal, for dusting
- Salt and pepper, to taste
For the pizza dough, combine the flour, yeast and salt into the bowl of a mixer fitted with a dough hook (you can also do this by hand). Add the oil and start mixing slowly, then follow with the water, adding gradually until a stiff dough forms and pulls away from the sides of the bowl. Knead the dough for four to five minutes in the mixer (or eight to 10 minutes by hand) until it’s completely smooth and bounces back when poked. Place in a large bowl dusted with flour and cover with a damp cloth then place in a warm area for about an hour or until the dough has doubled in size.
It is now ready to be shaped, but at this point you can keep it covered in the refrigerator until needed or freeze the dough for another time. Prepare a fire and get the coals to a medium-high heat. Move the coals to the sides of the Weber – placing them directly under the pizza stone will burn your pizzas. Place your pizza stone on the braai 10 minutes prior to cooking. Divide the dough into four to six pieces (depending on how big a pizza you want) and roll each piece out thinly on a lightly floured surface. Drizzle some olive oil on to each, place the sliced potatoes on top then tear over the blue cheese. Lastly, drop spoonfuls of the marmalade evenly over the pizza and sprinkle with thyme and season well. Sprinkle the cornmeal onto the preheated pizza stone and slice the pizza on top. Close the lid of the weber and bake for four to five minutes (don’t open the lid) or until golden, bubbly and crisp. Serve immediately.