Chargrilled barbecue pizza
Unlimited access. Half the price.
Ingredients
150g pizza dough
175g Mozzarella cheese, gratedÂ
3 tbsp olive oil
295ml tomato fondue
2 tbsp annual marjoram, freshly chopped
1 tbsp Parmesan, grated
170g pepperoni, thinly sliced (optional)
For the dough:
680gstrong white flour or 600g (1¼lb) strong white flour and 110g (4oz) rye flour
50g butter
1 packet fast-acting yeast
2 level tsp salt
15g sugar
2-4 tbsp olive oil
450–500ml lukewarm water — more if needed
Method
Sprinkle the grated Mozzarella with extra virgin olive oil.
Heat a Weber-style barbeque to medium hot.
Roll the pizza dough into a 30cm (12-16 inch) rectangle, about 5mm (¼ inch) thick.
Lay the rectangle of dough on the hot rack. Cover and cook for 4–5 minutes until nicely cooked and marked on the underside. Flip over. Spread an even layer of warm tomato fondue on the cooked surface. Sprinkle with chopped annual marjoram and a few slices of pepperoni (optional). Sprinkle generously with a mix of grated Mozzarella and Parmesan. Sprinkle with flaky sea salt and some cracked pepper, drizzle with olive oil. Cover the barbeque and continue to cook for 5-6 minutes or until the topping is bubbling and the pizza base is fully cooked.
Transfer to a chopping board, sprinkle with fresh basil leaves, drizzle with a little more olive oil, cut into squares and serve immediately.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.