Impala Vleis Brits™ March Newsletter

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MARCH 2022

In March our autumn weather is still pleasantly warm and sunny with 12 hours of daylight!

Therefore, to all the campers – this month’s recipe will encourage you to book a weekend away from the rush of everyday life and look forward to relaxing in the bush. For the non-campers your braai grid will work just as well at home with family and friends.

For this month we’ll prepare a Pizza-pie recipe on the braai.

Ingredients are available at Impala Vleis™. To save time, you can pre-pack the ingredients – as well as the dough – in advance and freeze it for later use.

Impala Vleis™ make their own sausages in-house with a wide variety to choose from: All Beef Russians, Cheese Grillers, Cheezy Russians, Chorizio Sausages, Cocktail Bacon & Cherry Grillers, Cocktail Cheese Grillers, Cocktail Cheese Russians, Cocktail Smoked Kasegrillers, Premium Cheese Russians, Premium Russians and Smoked Cheese Sizzlers. A various selection of cold meats is also available at Impala Vleis™ that will work for the pizza-pie.

Don’t forget the mozzarella cheese!

In addition, buy our sausages & cold meats as part of a camping hamper for your weekend away.

We invite you to visit Impala Vleis Brits™ and discover how well-stocked we are with camping gear and supplies for a braai. It’s worth the drive!

Join the challenge in creating your own Pizza-pie on the Braai!

By Annelien Pienaar

Making a Pizza-pie is an easy, fun way to have the family build their own pizzas with a range of sauces and meat fillings from Impala Vleis™ and veggies of their choice. This is also a fun party trick for when you are having a braai with family and friends.

Let’s get down to preparing this wonderful recipe.

 Warmest of wishes
Annelien Pienaar - Food Consultant

(Author of: Meat the Ultimate Guide / Vleis die Omvattende Gids, Boerekos with a Twist/ Boerekos met ‘n Twist) www.annelienpienaar.co.za

PIZZA BASE

Chef's note: This recipe has a few applications other than a Pizza-pie. The dough can be used for regular open-faced pizza’s, roosterkoek, bread dough and vetkoek.

980 g (7 cups) cake flou r, stoneground if possible

10 g (2 tsp) instant yeast

15 ml (1 tbsp) sugar or honey

10 ml (2 tsp) salt

60 ml (4 tbsp) melted butter or olive oil

700 ml (2 ¾ k) water at room temperature

STORING OPTIONS

Option 1

Weigh out all ingredients except water and oil. Don’t open the yeast – place the packet into the flour mixture and seal tight. Keep in freezer until needed and just add water and oil.

Option 2

Mix all the dry ingredients together and add the liquids. Knead the dough until smooth. Rest for 10 minutes and knead the dough until smooth.

Place 1 tablespoon of oil into a plastic bag and rub the bag between the palm of your hands and insert the dough. Press flat and freeze. Let the dough defrost 3 hours at room temperature, no direct sunlight, or any heat.

PREPARING THE DOUGH

Mix all the dry ingredients together and add the liquids. Knead the dough until smooth. Rest for 10 minutes and knead the dough until smooth.

Let the dough rest for 30 minutes and you will notice that the dough has doubled in volume. If the dough is a bit slow to rise you can leave it for longer.

Remember:

Yeast will be active for days on end. So, nothing can go wrong if you leave it out for longer than 1 hour. Always keep the dough covered to prevent it from drying.

Once the dough has doubled in volume, punch it down and divide dough into 6 equal portions. Shape into rounds and rest for 10 minutes.

PREPARE ALL THE PIZZA INGREDIENTS

Impala Cheese Grillers – Cut into slices of your choice

Impala Ham – Cut into cubes

1 cup Impala Gourmet Sweet & Sticky Marinade

1 cup Tomato Sauce

Impala Mozzarella – Grated

Pineapple slices

Pepper slices – Green, Red or Yellow

Tomato slices

Onion rings

Mushrooms – Sliced

Salt and Pepper to taste

Punch each round flat and then shape into a round or into a rectangular shape with your fingertips, no need for extra equipment like a rolling pin etc. The dough stretches well into 5mm thick.

Place the dough onto an Impala Braai Grid and start with the filling of the dough.

Prepare the bases you have shaped by spreading the Impala Gourmet Sweet & Sticky Marinade and some Tomato Sauce on top. Add filling as per individual choice and finish off with mozzarella, salt, and pepper to taste. Fold in half and pinch sides to secure the content.

Roast over medium hot fire and cook 7 min per side. Serve hot.