500 grams flour
½ teaspoon salt
1 x 7 gram 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.