Hot salami, stringy and salty mozzarella, balanced with a sweet and spicy chilli infused honey. You’ll want to keep the infused honey on the table to add an extra drizzle of indulgence right before you enjoy!
Prepare the barbecue for cooking using a pizza stone over indirect medium heat (190°C-230°C) and preheat as directed.
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Setting up your Weber Q barbecue for Indirect Cooking (2023)
Indirect Heat on a Weber Q (<2023)
In a small bowl, mix the chilli flakes with the honey, leave to infuse.
If using fresh dough: Thinly roll out the dough, shape the dough to the size of the pizza tray. Place the base onto a Weber Easy Serve Pizza Tray.
Pre-made bases: place the base onto a Weber Easy Serve Pizza Tray.
Top the bases with passata, hot salami slices and mozzarella. Top with the grated parmesan and a drizzle of chilli infused honey.
Place the pizza (on tray) onto the pizza stone and bake for 15 to 20 minutes, or until the cheese has melted and the base is golden. Continue to bake pizzas as above.
Finish the pizza with a drizzle of olive oil or some extra chilli infused honey, and garnish with fresh basil.
Approximate topping quantities - Large Pizzas:
(1x thin large pizza base (approx 30 cm) pre-made or fresh dough base): ½ cup passata, 100 g grated mozzarella, 80 g sliced hot salami, 20 g grated parmesan, 1 tablespoon honey, ¼ teaspoon chilli flakes, 2 teaspoons olive oil, to garnish, Fresh basil leaves, to garnish
Approximate topping quantities - Small Pizzas:
(1x thin small pizza base (approx 22 cm) pre-made or fresh dough base): ¼ cup passata, 70 g grated mozzarella, 50 g sliced hot salami, 15 g grated parmesan, ½ tablespoon honey, 1/8 teaspoon chilli flakes, 1 ½ teaspoons olive oil, to garnish, Fresh basil leaves, to garnish