German Pizza Bread with Potato & Bacon

“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.