Prepare the barbecue for indirect heat, approx. 260 °C. If using a 57cm charcoal barbecue, you will need 1 chimney starter of lit Weber briquettes.
In the Kitchen:
In a medium mixing bowl, combine the lukewarm water and yeast.
Stir in the sugar, red pesto and salt then mix until sugar and salt are dissolved.
Slowly add the flour a little at a time and mix.
Knead the mixture thoroughly for about 10 minutes.
Cover with cling film, and allow the dough to rise for approximately 1 hour in a warm place.
Combine smoked paprika with olive oil and season with salt and pepper.
Finely slice the courgette and Portobello mushrooms.
Mix the vegetables with the paprika oil and marinate for around 30 minutes.
Slice the Italian salami and smoked cheese and halve the baby mozzarella.
Roughly chop the sage and mix with the chunky tomato sauce.
Once the dough has risen, divide it into four portions and roll into balls.
On a floured surface, roll each individual ball out into a circular shape.
Spread tomato sauce evenly onto the pizza bases.
Distribute the marinated vegetables on the tomato sauce, followed by salami, smoked cheese and mozzarella.
Season to taste with salt and pepper.
Sprinkle the pizza paddle with a little flour and place one of the pizza bases on it.
At the barbecue:
Preheat the pizza stone on the centre of the cooking grate for about 10 minutes.
Place the first pizza on the stone.
Bake the pizza, with the lid closed, for about 4-5 minutes or until the base is crisp.
Remove the pizza with the pizza paddle scatter fresh rocket salad on top and serve.
If 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.
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