So, whether it was a flash of inspiration or nostalgia, when the missus pulled our our faded CPK cookbooks this afternoon, it was a foregone conclusion: I'd be braaiing pizzas tonight.
We cheated a bit this time - we didn't make our own pizza dough like we have with previous patio pizzas. Instead, we bought a bag of bread dough (which does tend to rise a bit more, BTW). But all the slicing and dicing of various toppings is time-consuming, so this was a handy shortcut.
Tonight we had two different types: prosciutto with figs and rocket; and buffalo wings chicken (using chicken breast, not wings, of course) with blue cheese. Both delectable!
So, how do you do it? Well, first you roll out your dough - thin is good (though rather wobbly when using bread dough...). It helps if you stick it in the freezer for a few minutes to help firm it up while you're working on organizing your toppings.