Winter Pizza

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.

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