FOOD AND FODDER: PIZZA DOUGH
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The easiest pizza you’ll ever eat is the one you don’t have to make. Second to that, it’s probably going to be this one. Ev Spence, deputy editor and master of trail blazing has raved about his camping pizza dough whenever he gets the chance and until recently, his incessant mewing fell on uninterested ears. Mainly because I stopped listening as soon as he said the word ‘yoghurt’, but also because his main source of sustenance is a midday HSP (for the uninitiated, that’s a Halal Snack Pack). I’m a thrill seeker though and decided to give this recipe a chance. The only thing I regret is not trying it sooner. Ev, you just went up a notch in my book… that puts you on notch one.
Makes 2 pizzas
2 cups SR flour
1 x 500g pot Greek or natural yoghurt
5 tbsp. passata
1/2 red onion, diced
1 red capsicum, diced
1 green capsicum, diced
4 mushrooms, sliced
2 cups mozzarella
1 tbsp. oregano
Fresh chilli or chilli flakes, to your liking
Handful of fresh basil leaves
Combine flour and yoghurt in a bowl, turn out onto a floured surface and knead for approx. 10 mins, dusting with extra flour until the dough is no longer sticky.
Separate dough into two even balls and roll out each on a floured surface.
Transfer the rolled out dough to a pizza tray.
Spoon the passata over the dough. Top with ingredients and sprinkle mozzarella over the top.
Heat your barbeque until very hot. If you’ve got a pizza stone, even better, because it helps to distribute the heat evenly. Once the stone is hot, slide the pizza onto it and close the lid. It takes about 20 minutes, but keep an eye on it while it’s cooking.
TIP Want a thicker crust? Don’t split the dough in two. Roll the full amount into one base and allow for a little extra cooking time.
FACT This recipe has no added oil or salt, and depending on your toppings, is a great way to sneak some colourful, healthy food into your diet while you’re camping… albeit under a layer of mozzarella.