Barbecue set up
- 01
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:
- 01
In a medium mixing bowl, combine the lukewarm water and yeast.
- 02
Stir in the sugar, red pesto and salt then mix until sugar and salt are dissolved.
- 03
Slowly add the flour a little at a time and mix.
- 04
Knead the mixture thoroughly for about 10 minutes.
- 05
Cover with cling film, and allow the dough to rise for approximately 1 hour in a warm place.
- 06
Combine smoked paprika with olive oil and season with salt and pepper.
- 07
Finely slice the courgette and Portobello mushrooms.
- 08
Mix the vegetables with the paprika oil and marinate for around 30 minutes.
- 09
Slice the Italian salami and smoked cheese and halve the baby mozzarella.
- 10
Roughly chop the sage and mix with the chunky tomato sauce.
- 11
Once the dough has risen, divide it into four portions and roll into balls.
- 12
On a floured surface, roll each individual ball out into a circular shape.
- 13
Spread tomato sauce evenly onto the pizza bases.
- 14
Distribute the marinated vegetables on the tomato sauce, followed by salami, smoked cheese and mozzarella.
- 15
Season to taste with salt and pepper.
- 16
Sprinkle the pizza paddle with a little flour and place one of the pizza bases on it.
At the barbecue:
- 01
Preheat the pizza stone on the centre of the cooking grate for about 10 minutes.
- 02
Place the first pizza on the stone.
- 03
Bake the pizza, with the lid closed, for about 4-5 minutes or until the base is crisp.
- 04
Remove the pizza with the pizza paddle scatter fresh rocket salad on top and serve.
Tips
- 01
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.