Create you own pizza straight on the BBQ, they are great for kids to help with choosing their own toppings too.
Preparation time: 1 hour | Cooking time: 20 minutes
FOR THE DOUGH
• 600g (21oz) strong white bread flour
• 1 tsp fine sea salt
• ½ tsp dried yeast
• 1 tsp golden caster sugar
• 1 tbsp olive oil
FOR THE TOMATO SAUCE
• Olive oil for frying
• 1 clove of garlic
• 400g/1lb plum tomatoes, skins removed and chopped
• 2 tsp dried oregano
• 2 tsp tomato puree
• ½ tsp sugar
• Salt and pepper to taste
1. Put the flour into a large bowl, then stir in the yeast, sugar and salt. Make a well, then pour in 220ml (8fl oz) warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.
2. Turn on to a lightly floured surface and knead for five minutes until smooth. Cover with a tea towel and set aside. Leave the dough to rise for 30 minutes.
3. Make the sauce: Heat a pan with a little olive oil and add in the garlic and tomatoes. Let it simmer, then add the tomato puree, sugar, herbs and season with salt and pepper. Continue to cook and let it reduce for 15-20 minutes, stirring occasionally. Leave to stand at room temperature while you prepare the bases.
4. Roll out the dough: Split the dough into four balls. On a floured surface, roll out the dough into rounds, about 20-25cm (8-10in) across, using a rolling pin. Once you’ve stretched the dough, let it sit for five minutes and then push out the edges with your fingers again, until you have a nice round shape.
5. Once the BBQ is really hot, brush the grill with a little oil. Then place a pizza dough round on to the BBQ. Close the lid of the BBQ and let it cook for 4-5 minutes – or until it is starting to brown and puff up.
6. Once the pizza dough has browned lightly on one side, remove from the grill and turn the pizza over. Spread evenly with sauce, and top with your choice of toppings.
7. Place the topped pizza back on the grill, and cook for a further 3-5 minutes or until the bottom begins to char and the cheese is bubbly. Repeat with the remaining pizzas.Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.
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