This comes close to that wood-fired oven effect, something a domestic oven will never achieve.

What You Need

1 packet instant yeast
2½-3½ cups stone-ground white bread flour (like Eureka Mills)
1 cup lukewarm water
Pinch sugar
2 tsp salt
¼ cup maize meal
1 tbsp extra-virgin olive oil

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For the topping

400g tin whole tomatoes
2 tbsp butter
2 tbsp olive oil
2 onions, sliced
1 bag baby spinach leaves
Half a lemon
200g tub feta
Black pepper
Extra-virgin olive oil

Method

In a large bowl, mix the yeast and sugar into the warm water and leave for 5 minutes. Stir in the oil. Add the maize meal, then stir in the flour. Tip dough onto floured surface and knead for 5 minutes. Wipe another large bowl with olive oil, add dough, cover and leave in a warm place to rise until it’s doubled in size (1-2 hours). Punch down the dough and leave it to rise for another 40 mins. Divide the dough into four balls and leave to rise for 45 minutes.

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While the dough is rising, prepare the topping: process the tomato in a food processor or with a hand-held blender until more or less smooth. Sauté the onion in the butter and olive oil (covered) over a very low heat until golden and sweet (about 40 mins). Remove onions, add a little olive oil and cook spinach, tossing it around constantly until it’s bright green and wilted. Add a spritz of lemon juice, then chop finely. Prepare the coals but don’t separate them out to the sides; once the coals are at a relatively high heat, they’re ready. Turn a baking sheet upside down and brush with olive oil. On a floured board, roll out one of the balls of dough into a five-millimetre thick circle. Place on the baking sheet and brush with oil. Slide the pizza base (off the baking sheet) onto the grid and cook for about a minute. It should be cooked underneath and when it begins to resemble a giant poppadom. Slide back onto the baking sheet and cook the side facing up, then repeat with the other rounds of dough. Let the coals die down until considerably cooler – around a medium heat.

Add the topping to the cooked side of the pizza: spread with a thin smear of tomato, add spinach and onions, crumble over feta and grind over pepper. Slide back onto the grid. Close the dome and cook for another 1 to 3 minutes. It’s ready when the base is crisp (but not burnt) and the cheese is just melting. Drizzle with extra-virgin olive oil and serve immediately. Repeat with the other bases.

Makes 4 pizzas. Per 364g serving: 3051kJ, 29g fat (13g sat), 1 980mg sodium, 95g carbs, 6g fibre, 8g sugars, 23g protein.

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