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barbecued-pizza-wide

Cook the perfect pizza this summer using your barbecue.

Ingredients

  • Pizza base
  • 1 1/4 teaspoons dried yeast
  • 1/4 teaspoon salt
  • 1/4 teaspoon caster (superfine) sugar
  • 155 g (5 1/2 oz/1 1/4 cups) plain (all-purpose) flour
  • Topping
  • 125 g (4 1/2 oz/1/2 cup) herb and garlic tomato passata (puréed tomatoes)
  • 8 slices prosciutto
  • 125 g (4 1/2 oz) mozzarella cheese, sliced into thin rounds
  • 12 basil leaves
  • 1 tablespoon extra virgin olive oil

Method

Put the yeast, salt and sugar in a bowl. Quickly stir in 170 ml (5 1/2 fl oz/ 2/3 cup) of tepid water, then cover and leave in a warm place for 10–15 minutes, or until the mixture is foamy. If the mixture doesn't foam, the yeast is dead and you will need to start again.

Put the flour in a bowl and make a well in the centre. Pour in the yeast mixture and bring together with a wooden spoon to form a soft dough. Put in an oiled bowl, then cover and leave in a warm place for about 30 minutes, or until doubled in size.

While the dough is rising, preheat a kettle or covered barbecue to medium indirect heat. Turn the pizza dough out onto a lightly floured surface and knead gently. Using the palms of your hands or a rolling pin, press or roll the dough out into a thin circle about 35 cm (14 inches) in diameter. Put the pizza base in a lightly oiled, shallow-sided 30 cm (12 inch) non-stick frying pan with a metal handle, then roll over the edges to form a 1 cm (½ inch) rim.

Spread the passata evenly over the pizza base. Arrange the prosciutto on top and scatter with the mozzarella. Sit the pan on a cake rack on the barbecue plate, then lower the lid and cook for 12 minutes, or until the pizza base is golden and crispy. Wearing gloves or oven mitts, take the pan off the heat (the handle will be very hot). Scatter with the basil, drizzle with the oil, then cut into wedges and serve.

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