Preparation Time: 30 minutes
Grill method: Direct
Grill Temperature: 250ºC
Shitake Mushroom – Sliced
Onion – Sliced
Fresh Thyme Finely Chopped
Parmesan Cheese / Swiss Cheese
Mixture:
Fresh Cream 250 ml
Fresh Milk 250 ml
Whole Egg 3 nos
Nutmeg Pinch
Salt & Pepper to taste
Quiche Dough:
Plain Flour 600 gm
Unsalted Butter 340 gm
Whole Egg 1 nos
Salt 10 gm
Weber Roasting Rack & Shield
Weber Premium Gloves
Weber Tong
Weber Vegetable Basket
Tin Mould
First, ensure that your pizza dough has been made. (TIP: you can pre-make your pizza dough and freeze for convenience).
Prepare your pizza sauce, cheese on your work top with ample space to spread the pizza dough.
Spread out the pizza dough and add sauce, followed by cheese, then toppings. Top it off with more cheese if you desire.
Place the Weber Pizza Stone into a cold grill and pre-heat together with the grill until 250°C. Ensure that all burners are on high heat when pre-heating.(TIP: placing a cold pizza stone in a hot grill can result in the stone cracking, always pre-heat the stone in a cold grill).
Once the pizza stone has been pre-heated, carefully transfer the pizza onto the hot stone.(TIP: always put on heat proof gloves when handling the grill or hot objects).
Close the lid and cook the pizza for 15 minutes at 250°C or until the dough has browned and cheese has caramelized.
Once cooked, carefully remove the pizza from the grill using the Weber Wide Spatula onto a cutting board.