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Grilled Pizza

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Yields1 ServingPrep Time20 minsCook Time20 mins

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Pizza Crust

Mix flour, yeast, salt and some pepper in a bowl. Make a well in the centre and gradually pour and mix in the water and oil until you have a soft dough. Knee the dough for about 10 minutes until it’s firm and elastic. If the dough becomes too dry, add some warm water.


Place the dough in a greased bowl, then cover it and leave to rise until the volume has doubled.

Tomato Base

Heat the olive oil in the BraaiMaxx wok and fry shallots and garlic.


Add tomatoes, oregano and optional herbs as desired and leave to cook on a low heat for 10min.


Remove tomato base from the BBQ and set aside to cool down.


Grill the pepper on all sides and put into a plastic bag. Leave for 7-10 minutes and peel the skin off the pepper and cut into long strips.


Cover aubergine with some olive oil, peper and salt and grill on the barbecue.


Split the dough into two pieces and roll into two round pizzas. Use flour to prevent sticking.


Cover the pizza dough with tomato sauce and leave about 1cm on the edges.


Sprinkle grated cheese and place pepper, aubergine, shallots, corn and sausage over the pizza.


Place pizza on the pizza stone and grill with the dome closed for about 4 to 5 minutes until the cheese has melted and the crust is golden brown.

Pizza Crust
 350 g flour
 2 tsp yeast
 1 tsp salt
 2 l warm water
 2 tbsp olive oil
Tomato Base
 3 tbsp olive oil
 2 finely chopped shallots or red onions
 2 chopped garlic cloves
 700 g fresh or canned pomedori tomatoes
 2 tsp dried oregano
 fresh or dried herbs like thyme, oregano, rosemary or tarragon
 salt & pepper
Pizza Toppings
 1 chopped green pepper
 ½ aubergine, cut into strips
 150 g grated cheese
 200 g slices of sausage (e.g. pepperoni)
 1 onion, cut into small rings
 2 tbsp corn