Barbecued pizzas

Barbecued pizzas

By
From
Dig In!
Makes
4 pizzas (all toppings make enough for 1 pizza)
Photographer
Mark Roper

Not everybody can afford a pizza oven, so why not use the barbecue? The sky’s the limit when it comes to toppings and there’s no right or wrong way to top a pizza, so get creative. I’ve provided a recipe if you want to make your own pizza dough, but you can use store-bought pizza bases if you prefer.

Ingredients

Quantity Ingredient

Pizza dough

Quantity Ingredient
600g high protein/ baker's flour or plain flour, plus extra for dusting
2 teaspoons dried yeast
1 teaspoon salt
400ml warm water
30ml olive oil, plus olive oil spray
semolina flour, for dusting

Method

  1. Combine the flour, yeast and salt in a large bowl. Make a well in the centre and pour in the water and olive oil. Mix until combined, then cover the bowl with plastic wrap and set aside for 10 minutes. Turn the dough out onto a lightly floured surface and knead for 4-5 minutes until quite smooth and elastic. Place the dough in a clean bowl lightly oiled with olive oil, cover with plastic wrap and set aside in a warm place for 30-60 minutes until it has doubled in size.
  2. Punch the dough down gently, dust the work surface lightly with semolina and knead the dough a couple of times until smooth. Divide into 4 and shape into balls. Set aside on a tray dusted with semolina for 10 minutes to rest.
  3. Preheat a barbecue with a hood to medium. Spray a 30 cm square of foil lightly with olive oil spray.
  4. Roll and stretch one of the dough balls on a lightly floured surface to dinner plate-size (about 24 cm in diameter). Place the foil square on a tray (for easy transport to the barbecue), dust with semolina, put the pizza dough base on the foil, then add your choice of toppings.
  5. Slide the foil with the pizza carefully off the tray, directly onto the barbecue grill and cook, with the lid closed,for 10-12 minutes, or until the base is cooked through and the topping is lightly browned. Alternatively, preheat the oven to 230°C (or 210°C for a fan-forced oven) and cook the pizza on an oven tray or pizza stone for 12-15 minutes or until the base is cooked through and the top is lightly browned. Repeat with the remaining dough balls.

Cheese steak pizza

Ingredients

Quantity Ingredient
1 garlic clove, crushed
70g cheese spread
1/4 small brown onion, thinly sliced
1/4 small green capsicum, thinly sliced
100g beef fillet or rump steak, in 3-4 mm slices
80g grated provolone
3 small bocconcini balls

Method

  1. Mix the crushed garlic into the cheese spread, then spread it over the pizza dough base.
  2. Top with a layer of onion and capsicum.
  3. Top with slices of beef fillet and then sprinkle over the provolone cheese, allowing pieces of beef to poke through the cheese. Tear the bocconcini in half and dot it around the pizza. Season to taste.
  4. Follow the directions for cooking the pizza.

Chicken and mango pizza

Ingredients

Quantity Ingredient
95g Smoked tomato relish
2 eschalots, thinly sliced
1 garlic clove, crushed
small handful baby english spinach leaves
1 skinless chicken breast fillet, thinly sliced
70g store-bought mango chutney
50g grated cheddar cheese
small handful basil leaves, torn
40g pine nuts

Method

  1. Spread the tomato relish over the pizza dough base.
  2. Top with the eschalots, garlic and spinach, then top with the sliced chicken breast. Add dollops of the chutney then sprinkle over the cheese.
  3. Follow the directions for cooking the pizza. Remove the pizza from the barbecue and top with the torn basil leaves and pine nuts.

Antipasto pizza

Ingredients

Quantity Ingredient
95g Smoked tomato relish
1/4 red capsicum, thinly sliced
1 eschalot, thinly sliced
1 pickled artichoke heart, halved
1 tablespoon pitted whole black olives
1 tablespoon capers
3 anchovy fillets, halved
50g blue cheese
5 slices prosciutto
50g grated mozzarella
10 baby pickled onions, halved
small handful chopped flat-leaf parsley
small handful rocket leaves

Method

  1. Spread the relish over the pizza dough base. Top with the capsicum, eschalot, artichoke, olives, capers, anchovies and blue cheese. Drape pieces of the prosciutto over the top and sprinkle with the grated mozzarella.
  2. Follow the directions for cooking the pizza opposite. Remove the pizza from the barbecue, then top with the pickled onion halves, parsley and rocket.
Tags:
dig in
brent
owens
masterchef
tv
celebrity
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again