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