Thin-Crust Barbecue Pizza

Method

1. 1. In a large mixing bowl combine the salt and flour and make
   a well in the centre.
2. 2. Mix the water with the sugar, yeast and oil and whisk until combined. Pour this mixture into the centre of mixing bowl and using a wooden spoon or your hands mix together to form a rough dough.
3. 3. Turn the dough out on a floured work surface and knead for
   10 minutes or until the dough becomes smooth and elastic.
4. 4. Place back in the bowl and cover. Leave in a warm place to rise for 50 minutes or until it has doubled in size.
5. 5. Turn the dough out on a floured work surface and knead for about five minutes. If the dough is too sticky, add a little extra flour until it becomes smooth.
6. 6. Place a pizza stone over a hot BBQ.
7. 7. Punch down the risen dough and divide into 4 small balls or 2 large ones depending how big you want your bases to be.
8. 8. Sprinkle the work surface with a little semolina and roll out each ball as thin as possible.
9. 9. Spoon on a couple of tablespoons of the tomato pasatta. Add
   on your toppings, cheese, prosciutto, cherry tomatoes, a dollop or two of pesto and basil leaves, as little or as much as you like.
10. 10. Bake each base for 4-5 minutes on the pizza stone sprinkled with a little more semolina and enjoy straight away.

• Recipes
• Summer
• Light Meals & Salads
• mozzarella
• honey
• prosciutto
• light meal
• pizza

Ingredients

• US
• METRIC