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Barbecued Pizzas

Children love making pizza and using the barbecue gets everyone outside


Posted: 19 September 2011
by Junior

We Love Food by Kirsty Manning-Wilcox and Peta Heine (Hardie Grant, £16.99) is full of recipes, tips, and practical information on how to grow your own vegetables and herbs, as well as getting children to understand that food is a process from soil to table. Seeing as it’s written by two Aussies, I just had to include an excellent barbecue recipe… 

You will need a barbecue with a lid and a pizza stone. If you don’t have one, an oven still gets great results.

Makes 6 pizzas

Ingredients

2 tsp caster sugar
1 1/4 cups warm water
1 tbsp instant yeast
500g (1lb 2oz) strong bread flour
1/2 tbsp salt
Olive oil

Method

Dissolve the sugar in the water then add the yeast. Cover with cling film and let it sit for 5 minutes until frothy. Put the flour and salt in a food processor and mix on low speed with the dough hook attachment, adding the yeast mixture through the opening in the top. Increase the speed so the dough forms a ball, then knead the dough on a floured bench for about 15 minutes until smooth and elastic, or leave in the food processor for about 7 minutes on medium speed until smooth and elastic. If the dough is sticky, just add a little more flour. Place the dough in a bowl and cover with a floured tea towel and leave in a warm place for 40 minutes or until doubled in size. Place a pizza stone on the grill and preheat the barbecue or oven to 220°C/425°F/Gas Mark 7. Divide into 6 balls and roll into 1cm thick discs. 

Add any toppings you like. Try tomato passata, garlic, Bocconcini cheese, sea salt, black pepper and drizzle with extra virgin olive oil. Or layer a base of olive oil, crushed garlic and thyme with mushrooms, Taleggio cheese and rocket. Potato and rosemary is a good combination as is salami, olives and cheese, or caramelized onion and goats’ cheese. Put your topping on the base and drizzle the edge with olive oil to stop it drying out and place on the stone. Replace the lid and cook for 6–8 minutes or until crisp. Repeat with the remaining bases.


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Crispy Spinach And Fresh Mint Cigars
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Fun Fish Pie


Barbecued Pizzas, We Love Food, Kirsty Manning-Wilcox, Peta Heine, children, family
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