Prep Time
30m
Cooking Time
10m
Serves
2
Fuel
Universal
Ingredients
Toppings
Tips:
- 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.
Method
01.
Make the dough by combining flour and salt in a mixer. Dissolve the yeast in water and slowly add to the dough and mix until the dough is smooth and elastic. Allow to rest until doubled in size
02.
For the pizza base sauce, heat a little olive oil in a saucepan and add the squashed garlic. Cook until it becomes golden in colour. Add the chilli, tinned tomatoes and tomato chutney. Simmer for ten minutes and then season with salt and pepper
03.
Place your Bar-B-Chef Pizza Stone in the centre of the barbeque
04.
Pre-heat your barbeque for 15 minutes with outside burners on high and the burners under the pizza stone on low (with the hood down). The temperature should reach around 200 to 245 degrees. Or for that unique ‘smoked‘ flavour, cook your pizza in a Kamado
05.
When the dough rises, roll on a floured surface into a rough circle. Cover the base with pizza sauce then scatter with the sliced red onions, chorizo, ricotta or grated smoked mozzarella
06.
After adding the toppings, place your pizza onto the hot Bar-B-Chef Pizza Stone
07.
Remove pizza with Bar-B-Chef Spatula when cooked. Sprinkle with wild rocket and serve sliced
