About this recipe:The heat of a hot barbecue is perfect for making pizza, coming in a close second to an Italian pizza oven! Make an incredible pizza at home using your favourite toppings. Don't be tempted to overload the pizza - it'll cook better with less toppings.
Makes: 2 large pizzas
For the pizza base
7g dried active baking yeast
240ml warm water (45 degrees C)
1 pinch caster sugar
2 teaspoons salt
1 tablespoon olive oil
400g plain flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
For the barbecue
120ml olive oil
1 teaspoon minced garlic
4 tablespoons passata
180g chopped tomatoes
4 tablespoons sliced black olives
4 tablespoons chopped roasted red peppers
225g grated mozzarella cheese
4 tablespoons chopped fresh basil
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Method Prep:45min › Cook:15min › Ready in:1hr
In a bowl, dissolve yeast in warm water and mix in sugar. Allow to sit for 10 minutes or until frothy. Mix in the salt, 1 tablespoon olive oil and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl and cover with a damp cloth. Set aside to rise until doubled, about 1 hour.
Punch dough down and knead in 2 cloves minced garlic and 1 tablespoon basil. Set aside to rise for 1 more hour, or until doubled again.
Preheat barbecue for high heat.
Heat 120ml olive oil with 1 teaspoon minced garlic for 30 seconds in the microwave. Set aside.
Punch down dough and divide in half. Form each half into an oblong shape about 1cm thick.
Brush barbecue cooking grate with garlic flavoured olive oil. Carefully place one piece of dough on hot barbecue. The dough will begin to puff almost immediately. When the bottom has lightly browned, turn the dough over using two spatulas. Working quickly, brush with garlic-flavoured olive oil and then cover with 2 tablespoons of the passata. Arrange half of the tomatoes, olives and roasted red peppers over base. Sprinkle with half of the cheese and basil. Close the lid and cook until the cheese melts.
Remove from barbecue and set aside to cool for a few minutes while you prepare the second pizza the same way.
What a great technique! I loved it!! Way better than the pizzas I made in my oven, and you don't even need a pizza stone. The crust is really crusty :-) I rolled out the dough thinner than what is said here, for me 1/2 cm worked great. I added thinly sliced tomatoes and mozzarella and a sprinkle of chopped fresh basil. - 17 Aug 2015