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How to cook Pizza on a barbecue!

This weekend was a busy weekend barbecuing - it's one of my favourite things to do . I'd decided that I wanted to try a pizza on the Weber, so I used my usual bread dough for the base of my pizza. An easy recipe so if you do use it for your pizza, note that it is quite a wet dough, so feel free to use plenty of four when kneading etc.

Barbecue Pizza

Barbecue Prep

This is how I prep my BBQ, I have half the charcoals piled on one side of the grill and none on the other. To cook the meat, I sear it over the very hot coals so I get nice grill marks, sealing the outside also keeps the meat inside moist. Once done, I move it to the other side of the barbecue where there are no charcoals. Place the lid on, grab a cold beer and let it cook lid down until its done - most raw meat is cooked between 2-15 mins depending on what it is. It's quick because its using high radiant heat.

Seared chicken ready for cooking

My pizza on the barbecue took two attempts, the first (bottom left pic) try I found my pizza dough was too thick and I managed to burn the crap out of the base of my pizza. On my second try I halved the amount of dough and rolled it out much thinner and this time, watched it like a hawk. Success, it was really tasty (right pic below). There's a few things I did, I made sure my cooking tray had plenty of heat tolerate oil on the base - rapeseed oil is what I use, it easily handles high temperatures. I had the tray over the hot coals first to cook the base - this takes minutes so keep watch, then I moved it off the coals and very quickly put the lid on to melt the cheese for only 45 seconds - this was very quick so make sure you are paying attention otherwise you may over do the cheese like I did in the first attempt. And here you have it, delicious pizza a la barbecue. 


Here's my (white) pizza recipe:

3 cups flour (I use waitrose superfine 00 flour)
1 tsp salt
3/4 tsp yeast* (McDougalls dry yeast)
1 1/2 cups water (tepid is fine)

Mix them all up in a bowl until all the flour is well combined. Put in a bowl and cover with a damp towel and leave to double in size for two hours. Then knead it for ten minutes. After that, split the dough into four pieces and roll into four balls. Each ball feeds two people. Wrap dough in cling film and put it into the fridge for as long as you can until you need it (2 hours is fine) Hint: Make the dough the night before to allow the flavours to develop, trust me, if you leave to 24 hours it tastes sooooo much better. Be sure to allow it some room in the cling film for expansion - those greedy yeast keep eating even in the cool fridge.

My Topping:
My Special Garlic Sauce - see below
Buffalo mozzarella (Laverstock Park Farm - Ocado) 

Tesco Grated mozerella (This is just to fill out the topping a bit more)
Feel free to add prawns, or brown shrimp or leave is.

TOP TIP: Slice (yes slice) the mozzarella as thin as you can

Garlic Pizza Sauce
4 Cloves Garlic

Good glug of olive oil
Chilli flakes (not necessary)
Taragon (not necessary)
Good glug of white wine
2 Tablespoons soft breadcrumbs

Finely chop garlic, add with chilli, taragon and warm in olive oil and lightly cook. Increase heat and immediately add the wine to a simmer/boil. Whatever you do don't burn the garlic - it will turn bittter and nasty. You want to evaporate the alcohol off the wine so keep a hard simmer until the wine has reduced. Add breadcrumbs gradually so that you get a semi thick sauce - you may not have to add all of it.  Done. Use this as a base on your pizza dough then top with buffalo & mozzarella. Then cook on the BBQ!  

Top of 2nd Pizza

I also made one of my pizza's into a Calzone as a tasty alternative, its a lot quicker to make and was also a hit.

The Calzone


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