BBQ'D PIZZA WITH HOME-MADE TOMATO SAUCE

Create you own pizza straight on the BBQ, they are great for kids to help with choosing their own toppings too.

MAKES4PIZZAS

Preparation time: 1 hour | Cooking time: 20 minutes

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FOR THE DOUGH

• 600g (21oz) strong white bread flour

• 1 tsp fine sea salt

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• ½ tsp dried yeast

• 1 tsp golden caster sugar

• 1 tbsp olive oil

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FOR THE TOMATO SAUCE

• Olive oil for frying

• 1 clove of garlic

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• 400g/1lb plum tomatoes, skins removed and chopped

• 1 bunch of fresh basil, 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.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.