Prep Time
30m
Cooking Time
10m
Serves
4
Fuel
Universal
Ingredients
Toppings
Filling
Additional Items
Tips:
- For a cedar flavour, use the Smoking Wooden Wraps
Method
01.
To make the pizza dough: Mix together water, yeast, sugar and oil in a large bowl and allow to stand for a few minutes
02.
Mix in flour and salt
03.
Knead until well mixed, adding extra flour if required
04.
Stand covered for at least half an hour until the dough has doubled in size
05.
Divide into two balls and roll out until about 2cm thick
06.
For the filling: Chop basil and garlic finely and mix with diced tomatoes
07.
Chop olives, ham and mushrooms into small pieces
08.
To put everything together, firstly make sure to preheat BBQ oven to 200°C
09.
Roll out dough and spread a thin covering of the tomato, basil and garlic mixture staying at least 4-5cm away from the edges
10.
Place some of each topping on area covered with the sauce. Make sure to not over fill as it may split once rolled
11.
Starting from one end, fold it in on itself about 5cm
12.
Continue rolling until complete, then seal ends and edges by squeezing pastry together
13.
Get out your Bar-B-Chef Fisharoo and pre-soaked Cedar Wraps
14.
Place two cedar wraps in the base of Fisharoo covering it
15.
Spray your calzone all over with a generous helping of your Bar-B-Chef Non Stick Cooking Spray
16.
Place into Fisharoo on Cedar Wraps
17.
Tear one Cedar Wrap in half and place the halves end to end ensuring the Calzone is covered
18.
Fold up the ends of the other Cedar Wraps to Cover the sides and close the Fisharoo
19.
Place in your preheated BBQ for 10 minutes and then turn over for another 10 minutes
20.
Remove from BBQ, cut into 5 pieces and enjoy!
