Schwartz September 2019

Pizza on the BBQ!

Ben Bartlett, BBQ expert
Serves: 4
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You don’t need an authentic wood-fired oven to bake the perfect pizza – just use your BBQ. This recipe is designed by for any gas or charcoal grill. Pizza is also a great way to feed hungry kids.

Ingredients

  • DOUGH
  • 1 tsp salt
  • 120ml warm water
  • 2 tsp light brown sugar
  • 2 sachets fast action dried yeast (7g/¼oz)
  • 750g white flour
  • 50g cornmeal cornflour
  • 25g whole wheat flour
  • 4 tbsp olive oil
  • SAUCE
  • 4 garlic cloves, minced
  • 50ml whipping cream
  • 3 tbsp fresh basil, chopped
  • 3 tbsp fresh oregano, chopped
  • 8 ripe plum tomatoes, peeled, seeded & chopped
  • 3 tbsp unsalted butter
  • 1 tsp salt
  • TOPPING
  • Olive oil
  • crumbled gorgonzola cheese (or similar)
  • Any other ingredient you like

Method

  1. DOUGH
  2. Measure 60ml of warm water in a bowl, add the sugar and yeast and stir to dissolve. Stand for at least 5 minutes until it’s frothing
  3. In another bowl, sift together the white flour, whole wheat flour, cornmeal and salt
  4. Make a depression in the middle of the flour and add the yeast mixture. Bring the flour and yeast mix together with your hands before adding 3 tablespoons of olive oil and the rest of the water. Gather into a dough
  5. Turn the dough onto a pre-floured board and knead for 10 minutes
  6. Lightly grease a large bowl with olive oil, add the dough, turning it to coat the top
  7. Cover and let the dough rise in a warm place until doubled in size (approximately 45 minutes)
  8. Once doubled, divide into 6 equal pieces and roll out to 1.5cm (½in) thick circles
  9. Coat both sides with olive oil and rest - or put in a fridge until ready to top
  10. SAUCE
  11. Melt butter, add garlic and sweat for 1 minute
  12. Add tomatoes and cook for 2 minutes, stirring constantly. Add cream, basil, oregano and salt and bring to a boiL
  13. TO ASSEMBLE
  14. Coat pizza dough with sauce, cheese and your desired toppings
  15. Sprinkle over olive oil and cook for 2-4 minutes on the grill, rotating for even cooking
  16. Serve with Czech or Italian lagers, Chianti red wine, White Zinfandel or Pinot Grigio
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