BBQ Pizza Recipe for a British BBQ

BBQ pizza is a fun and delicious way to enjoy pizza with a smoky flavour. Cooking pizza on the BBQ gives it a unique taste and crispness that is hard to replicate in a regular oven. Here’s a detailed recipe for making BBQ pizza.

Ingredients:

For the Pizza Dough:

500 g strong white bread flour

1 teaspoon sea salt

1 teaspoon sugar

7 g sachet of fast-action yeast

2 tablespoons olive oil

300 ml warm water

For the Toppings:

200 ml tomato passata

1 teaspoon dried oregano

250 g fresh mozzarella, sliced

Fresh basil leaves

Olive oil for brushing

Salt and pepper to taste

Instructions:

Preparing the Dough:

1. Mix the Dough: In a large bowl, combine the bread flour, sea salt, sugar, and yeast. Make a well in the centre and add the olive oil and warm water. Mix until a dough forms.

2. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes, or until smooth and elastic.

3. Let it Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Preparing the Grill:

1. Preheat the Grill: Preheat your BBQ to high heat (about 250°C). If using a charcoal grill, ensure the coals are white-hot.

Preparing the Pizza:

1. Prepare the Sauce: In a small bowl, mix the tomato passata with dried oregano. Season with salt and pepper to taste.

2. Shape the Dough: Punch down the risen dough and divide it into 2-3 equal portions. Roll out each portion on a floured surface to your desired thickness (thin or thick crust).

Cooking the Pizza on the BBQ:

1. Grill the Dough: Brush one side of the rolled-out dough with olive oil. Place the oiled side down on the grill grates and cook for about 2-3 minutes, or until the bottom is crisp and has grill marks. Brush the top side with olive oil and flip the dough.

2. Add Toppings: Quickly spread a thin layer of tomato sauce on the grilled side, arrange slices of fresh mozzarella evenly over the sauce, and scatter basil leaves on top.

3. Finish Cooking: Close the grill lid and cook for another 3-5 minutes, or until the cheese is melted and bubbly, and the crust is fully cooked.

Serving:

1. Garnish: Remove the pizza from the grill and drizzle with a little more olive oil if desired. Slice and serve hot, straight from the grill.

Chef’s Top Tip:

For a smokier flavour, use wood chips or chunks on your charcoal grill. Soak the wood chips in water for 30 minutes before adding them to the coals.

Enjoy the authentic flavours of Italy with this BBQ Margherita Pizza at your British BBQ, and impress your guests with a taste of summer perfection!