• People

    Serves 4

  • Prep Time

    15 min. - 1 h

  • Cooking Time

    5 min.

  • Difficulty


  • BBQ Temperature

    260 °C

  • Method



the Ingredients

Winter Pizza


  • 220ml lukewarm water
  • 1 tsp. sugar, granulated
  • 2 tbsp. red pesto
  • 7g dry yeast (approx 21g)
  • 400g pizza flour
  • 1 tsp. salt


  • 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


    Barbecue set up

  • 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.
  • Tips

  • 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.

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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