When we think of our Heritage or ‘Braai’ Day get-to-gether with family and friends, it’s usually chops, steak and wors that take centre stage at the food table. But, fortunately for us South Africans, our braai culture has resulted in the most marvelous braai accessories being readily available, transforming just another lekker braai into quite the food affair. One of our favourite, most accessible, and very affordable braai accessories is the Cadac Pizza Stone, which transforms any medium sized kettle braai into a home pizza oven – and it works a treat! Available at Eddle Gas in Tokai, this versatile braai accessory is also great for loadshedding or camping.
We’re giving our readers a chance to win a Cadac Pizza Stone for Braai Day, by simply sharing this post on Facebook or Twitter using #HeritageDay and commenting on what topping you simply can’t do without on your pizza (or simply leave a comment below). The winner will be announced on Tuesday afternoon (22nd September) – find our competition T’c & C’s here. Read more about our experience with the Cadac Pizza Stone, how to use it, and get some tasty braai pizza recipes too.
How to Use the Cadac Pizza Stone
It’s simple. You heat your Weber or kettle braai with a bag of coal or good braai wood. You want the area to be very hot as this cooks your bases thouroghly and you can then cook the pizzas quickly. Place your pizza stone on your grid and leave for about ten minutes with the lid on. Dust the pizza stone with a little flour and place your pizza on top. Close the lid and cook for between 5-10 minutes, by enclosing the pizza in the braai you will get the same effect as a pizza oven. If you would like a smokier taste to the pizza, use a wood such as kameeldoring – it burns hot and will give you a lovely flavour. If you like your bases extra crispy, we recommend purchasing pre-baked bases, or pre-cooking your own.
Heritage Day Pizza Recipe
- 1 pre-cooked pizza base
- 1 tbs olive oil
- 1/2 tsp mixed herbs
- 1tsp crushed garlic
- 1/3 tin tomato and onion mix
- 1/2 cup mozzarella
- 200g cooked boerewors, thinly sliced
- 100g chevin or goats cheese
- 50g pappadews
- 1/2 an avocado thinly sliced
- A handful rocket
1. Heat your pizza stone
2. Mix the olive oil, garlic and mixed herbs in a bowl. Then brush the mixture over the base.
3. Spoon over the tomato and onion mix, then sprinkle the mozzarella over the pizza.
4. Spread the boerewors and peppadews on the pizza and then cook for 5-10 minutes on the fire.
5. Your pizza is done when your edges are nice and crispy.
6. Spoon dollops of the chevin over the pizza and top with the fresh avocado and rocket.
7. Cut the pizza on a rustic wooden board and enjoy!