July Nights Barbeque Pizza

July is, without a doubt, my favourite month. The days are long, the nights are hot, the air is sticky with humidty and pizzas are cooking on the BBQ. Summer is so carefree and tasty that it deserves to be accompanied by carefree, tasty food. Barbeque Pizzas are seriously good. Like, seriously. They might sound kind of off the wall- but trust me, you have to try them.
Now, I know barbeques are generally associated with burgers and sausages and that kinda thing, but (a) i’m veggie, so I have no time for that sort of nonsense and (b) once you have tried your first bite of barbeque pizza, you will never look back.
These pizzas, as with any, can be topped with whatever ingredients you like. My favourites are mushrooms (of course), caramelised onions (classic), aubergine (grilled on the BBQ too!), potato (they do this in Rome, it is weirdly good), and then peppers, mozzarella, goats cheese, tomatoes blah blah blah.
So, for fear of repeating myself, you just HAVE to try these.
BBQ Pizzas
for the dough: (this will make enough for about 4 people)
12 ounces plain flour
2 teaspoons salt
2 teaspoons easy blend yeast
1 teaspoon caster sugar
2 tablespoons olive oil
5-6 tablespoons cornmeal to roll out and dust
Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture. Add the olive oil and 240 ml of hand-hot water.
Mix to a dough, starting with a wooden spoon and then using your hands, until it has all come together.
Transfer it to a flat surface and knead for about 3-5 minutes, or until it has become springy.
Put it back in the bowl, cover with clingfilm that has been slightly oiled and leave it to rise until it has doubled in size. This should take about an hour at room temperature.
Tip the dough out onto a surface that has been covered with cornmeal and knock all the air out. Knead it for a few seconds to bring it into a ball, then you are ready to start pizza-ing!
Stretch the dough out into roughly round bases. I tend to this by hand because I think it is just too frustrating with a rolling pin! But it is up to you.
Brush one side with olive oil, and put that side on the grill. Keep an eye on it, because they are prone to burning if the barbeque is too hot, however, a little bit of burnt is a good thing- adds to the flavour! Once it is cooked to a nice brownish colour, take it off and put it to one side. Do this until you have used all your dough and have a nice stack of bases.
Once the bases are all cooked, you are ready to start topping. Brush the side that hasn’t yet been cooked (that hasn’t touched the barbie) with plenty of olive oil. This will be the underneath. The side that you cooked previously will be the top, so load it up with your favourite pizza toppings. Place the pizza oily side down on the barbeque, and let it cook until the bottom is brown and crispy and the cheese is adequately melty. Again, repeat this with each base until you have an array of pizzas.


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