Barbecued Pizza RecipeOrigin: America Period: Traditional |
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Pizzas are great for barbecues, but here's a recipe for a pizza crust that you can actually bake on the barbecue itself. Ingredients:
360ml warm water 
Barbecued Pizza Preparation:Method:Whisk together the yeast and water in a large bowl. Cover then allow to stand for 5 minutes. After this time whisk in the salt , garlic powder and olive oil. Now stir-in about 570g of the flour and knead until smooth for about 5 minutes. Lightly oil a large bowl and place the dough in this, turning to coat with the oil, before covering with a clan towel. Place in a warm spot and allow the dough to rise for about 2 hours or until light and fluffy and almost tripled in size. Knock the dough back on a lightly-floured surface then divide into four parts. Light your barbecue and allow to heat until the charcoal is evenly white. Wrap some of the charcoal chips in a foil packet that's open at the top and place on top of the charcoal fire. Position the grill about 15cm above the packet. Pat or roll one piece of the pizza dough into a circle about 28cm in diameter then transfer to the barbecue. Cover and cook the dough until puffed on top and lightly marked by the grill (but not at all crisp on the bottom) about 4 or 5 minutes. Transfer the pizza crust to a work surface and spread 80ml of tomato sauce over the top. Scatter some cheese over the tomato sauce (add roasted bell peppers, chorizo sausage or pepperoni if desired) then return the pizza to the barbecue, cover and bake, rotating once or twice to ensure even cooking, until the cheese is melted and bubbling and the crust is cooked through (about 10 minutes). Cut the pizza into wedges and serve. |
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