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Heston's BBQ pizza
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‘Since the classic Italian pizzeria oven reaches temperatures of 485°, the white-hot barbecue is the best place for cooking a pizza.’ Heston Blumenthal
For the pizza dough:
¼ tsp dry yeast
¼ tsp caster sugar
500g water lukewarm
850g plain flour
For the tomato sauce:
500g tomato passata
1 tsp salt
½ tsp caster sugar
½ x 25g pack fresh basil
25g extra virgin olive oil
For the margarita topping:
3 x 125g packs mozzarella di bufala, sliced
25g pack fresh basil leaves
Extra virgin olive oil
1. In a small bowl mix the dry yeast with the sugar, add a tablespoon of water and mix together until the sugar and yeast have dissolved. This step is important to kick-start the yeast. Add this to the rest of the water and the salt.
2. Pour all of the liquid into the bowl of a stand-up mixer fitted with a dough hook attachment. Turn the machine to low speed and begin to add flour a little at a time. It is important here to add the flour gradually and mix continuously – this will really work the gluten in the flour to give a great pizza dough. Continue mixing for approximately 10 minutes.
3. Once a smooth dough has formed, remove from the machine and place on a lightly floured surface. Knead by hand for 5 minutes. Portion the dough into 6 x 200g balls. Place the balls on a lightly oiled tray and cover with clingfilm. Leave to prove in a warm place until doubled in size (approximately 2 hours).
4. Roll each dough ball in a lightly floured surface area to a diameter of approximately 24cm.
5. For the tomato sauce: mix all ingredients and blitz smooth with a hand blender. Spread the tomato sauce over the pizza base, scatter with slices of mozzarella and basil leaves then drizzle with a splash of olive oil.
6. Cook on a pizza stone (preheated for 20 minutes or until hot) on a hot barbecue covered with a lid. Place the pizza on the stone, cover with the lid and cook for 2-3 minutes or until the pizza is cooked. (See cook’s tip.)
Typical values per serving:
5.7g fibre, 24.2g protein
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