Save to your scrapbook
How to cook a pizza on a barbecue
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
For the dough:
400g essential Waitrose Strong White Bread Wheat Flour
100g fine semolina, plus extra for dusting
7g sachet fast action dried yeast
1½ tsp fine sea salt
1 tbsp honey
Olive oil for greasing
For the sauce:
2 tbsp extra virgin olive oil
2 garlic cloves, crushed
Pinch of chilli flakes
600g Italian canned chopped tomatoes
Pinch of caster sugar
Pinch of fine sea salt
For the toppings:
Essential Waitrose Italian Mozzarella
Artichoke hearts, sliced
Waitrose 1 Prosciutto Di Parma
Essential Waitrose Parmigiano Reggiano cheese, grated
1. To make the dough, combine the dry ingredients and honey in the bowl of a stand mixer fitted with a dough hook. Start the machine on a low speed and pour in the lager. Knead on a low speed for 3 minutes, then increase the speed to the next setting and knead for a further 6 minutes. If you’re making the dough by hand, combine the ingredients in a large mixing bowl to form a rough dough. Tip out onto a work surface and knead for 10 minutes.
2. Transfer the dough into a large bowl, lightly greased with olive oil, and cover with a clean towel. Leave somewhere warm for an hour or until the dough has doubled in size. Fire up the barbecue to a high temperature for direct grilling.
3. Meanwhile, make the sauce. Heat the oil in a saucepan over a very low heat, add the garlic and chilli flakes and cook gently for 2 minutes. Add the tomatoes, sugar and salt and bring to a gentle simmer. Cook for 10 minutes, then remove from the heat and leave to cool.
4. Set a pizza stone or heavy baking tray on the grill, close the lid and open the vents as wide as possible. Dust the work surface with semolina, turn the dough out and divide into four equal balls. Roll each out thinly to make a large round base, then spread with the cooled tomato sauce. Tear the mozarella into small pieces and dot over the sauce, then add the remaining toppings evenly.
5. Use a pizza peel or thin, flat baking tray to lift the pizzas from the work surface and slide them onto the hot pizza stone or heavy baking tray. Close the lid and cook for 3-4 minutes (depending on how hot you make make your barbecue) until the base is crisp and the cheese is golden and bubbling.
Cook’s tip: Use your toppings sparingly to allow the pizza to cook evenly.
Recipe taken from Fire & Smoke by Rich Harris, Kyle Books, 2016