Makes 2 medium sized pizzas
± 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
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!
Recipe courtesy of South-African Mushroom Farmers' Association.