Pizza. That heavenly, dough-y gift from the Gods that is pizza. We can’t get enough of the stuff, and with the warm weekends we’ve been having, nothing has seemed more appetising than a cold beer and some home-made pizza.
Matt’s been desperate to try making them on the BBQ, so here’s the recipe we used to create our BBQ pizzas…
You will need:
225g self raising flour
1/2 teaspoon of salt
For the sauce:-
Four beef tomatoes
Fresh basil – about six leaves
2 x garlic cloves
Dash of olive oil
1. Place your pizza stone (if you have one) into the barbecue. Place lumpwood charcoal in the pit of the barbecue, add in a couple of firelighters and light. Wait until temperature is around 200 degrees, the coals should start to turn white.
2. Sieve the flour and salt into bowl, then rub in the butter until the mixture resembles fine breadcrumbs
3. Add the milk to the mixture and stir in until you have a soft dough
4. Knead the dough and roll out to the thickness you like
5. Roughly chop up your tomatoes, mince your garlic and rip up your basil leaves and throw into a saucepan with the oil. Simmer on a medium heat until the tomato starts to break down and form a thick sauce. Reduce heat and simmer until needed!
6. Place dough on top of pizza stone* then quickly top with sauce and whatever toppings you like. Close barbecue lid and leave to cook for 10-15 minutes.
*The pizza stone will be absolutely roasting by this point so the best thing to do is avoid taking it out and breaking it/scalding yourself by doing the toppings whilst the dough sits on the stone inside the barbecue.