Makes 10 medium pizzas
750g white bread flour
250g toasted amaranth flour
1 tsp fine salt
2 x dried yeast sachets
1 Tbsp caster sugar
4 Tbsp extra virgin olive oil
650ml lukewarm water
Extra olive oil for grilling
1. Sieve the flours and salt on to a clean work surface and make a well in the middle.
2. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few min, then pour into the well.
3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with clean, flour-dusted hands. Knead until you have a smooth, springy dough.
4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm area for about an hour until the dough has doubled in size.
5. Now transfer the dough to a flour-dusted surface and knead it a bit with your hands to push the air out. You can either use it immediately, or keep it, wrapped in cling film, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas.
6. Roll out the balls and generously brush with olive oil before wrapping in foil and putting on the grill or braai. Turn around when it starts smoking.
These pizzas can be served with the following:
– Make a simple tomato sauce by boiling up to 8 skinned and chopped tomatoes with 1 medium onion and garlic, salt and pepper. Add some cheese and other favourite toppings
– Fresh black jack or amaranth leaves, ricotta and feta
– tomato, red onion and bacon
– banana and chocolate sprinkle!