4
Winter Pizza
- Prep Time
- 15 min. - 1 h
- Cooking Time
- 5 min.
- Difficulty
- Medium
- BBQ Temperature
- 260 °C
- Method
- Indirect
- Prep Time
- 15 min. - 1 h
- Cooking Time
- 5 min.
- Difficulty
- Medium
- BBQ Temperature
- 260 °C
- Method
- Indirect
Ingredients
Dough
- 220ml lukewarm water
- 1 tsp. sugar, granulated
- 2 tbsp. red pesto
- 7g dry yeast (approx 21g)
- 400g pizza flour
- 1 tsp. salt
Toppings
- 1 tsp. smoked paprika
- 2 tbsp. olive oil
- 1 courgette
- 4 mushrooms (eg. Portobello)
- 10 leaves sage
- 400ml chunky tomato sauce
- 80g Italian salami (chilli, truffle or fennel)
- 100g smoked cheese
- 100g baby mozzarella
- salt & pepper to taste
- 50g rocket
Special Equipment
- Pizza Paddle
- Pizza Stone
Instructions
- 01Prepare the barbecue for indirect heat, approx. 260 °C. If using a 57cm charcoal barbecue, you will need 1 chimney starter of lit Weber briquettes.
- 01In a medium mixing bowl, combine the lukewarm water and yeast.
- 02Stir in the sugar, red pesto and salt then mix until sugar and salt are dissolved.
- 03Slowly add the flour a little at a time and mix.
- 04Knead the mixture thoroughly for about 10 minutes.
- 05Cover with cling film, and allow the dough to rise for approximately 1 hour in a warm place.
- 06Combine smoked paprika with olive oil and season with salt and pepper.
- 07Finely slice the courgette and Portobello mushrooms.
- 08Mix the vegetables with the paprika oil and marinate for around 30 minutes.
- 09Slice the Italian salami and smoked cheese and halve the baby mozzarella.
- 10Roughly chop the sage and mix with the chunky tomato sauce.
- 11Once the dough has risen, divide it into four portions and roll into balls.
- 12On a floured surface, roll each individual ball out into a circular shape.
- 13Spread tomato sauce evenly onto the pizza bases.
- 14Distribute the marinated vegetables on the tomato sauce, followed by salami, smoked cheese and mozzarella.
- 15Season to taste with salt and pepper.
- 16Sprinkle the pizza paddle with a little flour and place one of the pizza bases on it.
- 01Preheat the pizza stone on the centre of the cooking grate for about 10 minutes.
- 02Place the first pizza on the stone.
- 03Bake the pizza, with the lid closed, for about 4-5 minutes or until the base is crisp.
- 04Remove the pizza with the pizza paddle scatter fresh rocket salad on top and serve.
- 01If you struggle to get the pizza from the worktop onto your stone, you can place it on a piece of baking paper before adding the sauce and place it with the paper on the hot stone. Remove the baking paper after 1-2 minutes and finish the pizza directly on the stone.
Barbecue set up
In the Kitchen:
At the barbecue:
Tips
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
Dough
- 220ml lukewarm water
- 1 tsp. sugar, granulated
- 2 tbsp. red pesto
- 7g dry yeast (approx 21g)
- 400g pizza flour
- 1 tsp. salt
Toppings
- 1 tsp. smoked paprika
- 2 tbsp. olive oil
- 1 courgette
- 4 mushrooms (eg. Portobello)
- 10 leaves sage
- 400ml chunky tomato sauce
- 80g Italian salami (chilli, truffle or fennel)
- 100g smoked cheese
- 100g baby mozzarella
- salt & pepper to taste
- 50g rocket
Special Equipment
- Pizza Paddle
- Pizza Stone
Instructions
- 01Prepare the barbecue for indirect heat, approx. 260 °C. If using a 57cm charcoal barbecue, you will need 1 chimney starter of lit Weber briquettes.
- 01In a medium mixing bowl, combine the lukewarm water and yeast.
- 02Stir in the sugar, red pesto and salt then mix until sugar and salt are dissolved.
- 03Slowly add the flour a little at a time and mix.
- 04Knead the mixture thoroughly for about 10 minutes.
- 05Cover with cling film, and allow the dough to rise for approximately 1 hour in a warm place.
- 06Combine smoked paprika with olive oil and season with salt and pepper.
- 07Finely slice the courgette and Portobello mushrooms.
- 08Mix the vegetables with the paprika oil and marinate for around 30 minutes.
- 09Slice the Italian salami and smoked cheese and halve the baby mozzarella.
- 10Roughly chop the sage and mix with the chunky tomato sauce.
- 11Once the dough has risen, divide it into four portions and roll into balls.
- 12On a floured surface, roll each individual ball out into a circular shape.
- 13Spread tomato sauce evenly onto the pizza bases.
- 14Distribute the marinated vegetables on the tomato sauce, followed by salami, smoked cheese and mozzarella.
- 15Season to taste with salt and pepper.
- 16Sprinkle the pizza paddle with a little flour and place one of the pizza bases on it.
- 01Preheat the pizza stone on the centre of the cooking grate for about 10 minutes.
- 02Place the first pizza on the stone.
- 03Bake the pizza, with the lid closed, for about 4-5 minutes or until the base is crisp.
- 04Remove the pizza with the pizza paddle scatter fresh rocket salad on top and serve.
- 01If you struggle to get the pizza from the worktop onto your stone, you can place it on a piece of baking paper before adding the sauce and place it with the paper on the hot stone. Remove the baking paper after 1-2 minutes and finish the pizza directly on the stone.
Barbecue set up
In the Kitchen:
At the barbecue:
Tips
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
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