Chilli Prawn Pizza – Pizza

BBQ Recipes, Pizza

Featuring Bar-B-Chef Pizza Stone – Cook pizza on your BBQ!
Click here to check out the Bar-B-Chef Pizza Stone!

Value Tip: If you are cooking on a hooded barbeque with 4 or 6 burners, you can replace the flat hotplate with an extra set of grills (available at an additional cost from Barbeques Galore Stores). You can then use 2 x Bar-B-Chef Stones on the grill and cook pizzas for a large family or gathering.

How to use your Pizza stone
Home-made pizza tastes infinitely better when baked in a BBQ on a pizza stone. By reproducing the intense dry heat of the traditional pizza oven, this Bar B Chef pizza stone will ensure perfect crisp-based pizza. It distributes heat evenly and, to prevent sogginess, allows steam to escape from the dough during cooking.

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Ingredients
  • 1kg pasta flour
  • 30gm fresh yeast or 2 sachets of dried yeast
  • Warm water
  • Small tin Pineapple chunks
  • Smoky bacon or Pancetta
  • Chopped tinned tomatoes or ½ cup tomato passata
  • Anchovies
  • 10-15 medium green prawns, shelled and deveined
  • 2 fresh red chillies chopped or ¼ teaspoon chilli flakes, plus extra to serve
  • Black pitted Olives
  • Italian mixed herbs dried
  • Parmesan cheese
  • Bocconcini cheese or mozzarella
  • Olive oil
  • Garlic clove chopped
  • Salt and pepper for taste
  • 1 x Bar-B-Chef Pizza Stone (available from Barbeques Galore)
  • 1 x Hooded Barbeque
Method
  1. To make the dough combine all the dry ingredients into a mixing machine bowl.
  2. Add the olive oil and enough warm water to make a soft but not to sticky dough.
  3. Mix on medium speed for about 10 minutes or until smooth and elastic.
  4. Cover dough with a moist tea towel and allow to prove until doubled in volume.
  5. When ready, knock back the dough by kneading it a few times and divide into equal sized balls to make pizzas.
  6. Whilst rolling bases, preheat BBQ and place your Bar-B-Chef Pizza Stone directly over the heat source.
  7. Ensure the BBQ cover is down and heat to about 230°C – 250°C.
  8. As a handy tip, rolling the pizza bases on baking paper makes it easy to handle the bases onto the Bar-B-Chef Pizza Stone.
  9. Roll the bases out until about 1/2cm thick.
  10. Mix chopped garlic with olive oil and brush the base with the garlic oil.
  11. Spread a thin layer of chopped tinned tomato or passata evenly onto base, leaving 1cm border around the edge.
  12. Top with thin layer of cheese, then add chopped tinned pineapple, pancetta, anchovies, chilli, prawns and olives.
  13. Sprinkle extra cheese and Italian mixed herbs.
  14. Drizzle with extra olive oil.
  15. Transfer the pizza base to the Bar-B-Chef Pizza Stone, pull the paper out from underneath the pizza and close the lid of the bib.
  16. Cook until crisp and the cheese is melted and the bacon and prawns are cooked.
  17. Serve immediately with extra chilli flakes on the side.
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Barbeques Galore