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Serves: 8

German Pizza Bread with Potato & Bacon

Prep Time
1:40 h
Cooking Time
15 min.
Prep Time
1:40 h
Cooking Time
15 min.


Weber  Baker  Brothers 498 346X318
  • 7g dry yeast
  • 5g salt
  • 400ml lukewarm water
  • 350g wheat flour type 550
  • 150g spelt flour type 1050
  • 100g extra flour for working
  • 2 medium-sized potatoes
  • 1 onion
  • 1 bunch of chives
  • 200g cheese
  • 450g sour cream
  • 400g black forest ham
  • Salt & pepper


    “Many people don’t think to create a pizza on a barbecue. It’s actually a great way to create an authentic base as the temperature reaches a heat more inline with a pizza oven than a conventional kitchen oven.” Tom Herbert.

    In the kitchen:
    • Begin with the dough. Mix the dry yeast with the salt and water. Let the yeast dissolve.
    • Mix the two types of flour in a food processor and add the water mixture.
    • Knead for 10-15 minutes – until it forms a smooth dough.
    • Roll it into a ball on a floured surface and leave it in a covered bowl to rise for about 1 hour.
    • Peel the potatoes and cut them into 1⁄2 x 1⁄2 cm cubes.
    • Blanch them briefly in boiling salted water until they are almost done. Drain.
    • Peel the onion and slice thinly. Add a bit of salt to it.
    • Wash the chives and cut very finely – place them in the fridge.
    • Grate the cheese and slice the ham.
    • When the dough has risen, divide it in 8 pieces. Form them into small oval-shaped pizzas and place them on the baking tray dusted with flour.
    • Brush the pizzas with sour cream, leaving about a 1 cm margin around the edge.
    • Top with sliced ham, potato cubes, onion and cheese.
    At the barbecue:
    • Prepare the barbecue for indirect heat – approx. 250°C.
    • Put the pizza stone on and let it preheat for 15-20 minutes.
    • Place the baking tray with the pizzas on to the stone and close the lid.
    • Let them bake for 6-8 minutes.
    • Regularly check that the crusts are not burning. If so – move slightly on the stone.
    • Remove pizzas from the grill when the dough is golden brown, the topping has browned and the cheese is melted.
    • Serve with a generous amount of chives and salt and pepper to taste.

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