The Six O'Clock Show
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Barbecued Pizza

Wed, 15 May 2019

Barbecued Pizza

Ingredients

DOUGH

  • 800 g strong white bread flour
  • 200 g fine ground semolina flour
  • 1 level tablespoon fine sea salt
  • 2x7 g sachets of dried yeast
  • 1 tablespoon golden caster sugar
  • TOMATO SAUCE
  • clove of garlic
  • 1 bunch of fresh basil
  • olive oil
  • 1 x 400g tin of plum tomatoes

TOPPING 

  • mozzarella cheese
  • basil to garnish 

 

EQUIPMENT

  • Rolling pin 
  • Large mix bowl
  • Pizza paddle 
  • Large saucepan 
  • Wooden spoon
  • Small bowls
  • Serving boards 

 

Method

  • For the dough, add the flours and 1 level teaspoon of sea salt into a clean bowl and make a well in the centre.
  • Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
  • Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and place it onto your counter. 
  • Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
  • Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.
  • For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
  • Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes, or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes, and a pinch of salt and pepper.
  • Leave the sauce to bubble away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time’s up, taste, and season.
  • To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining half, divide the dough into 4 equal balls.
  • Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
  • Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
  • When you're ready to cook them, preheat the bbq to its highest.
  • At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.
  • Place the pizza directly onto the bbq bars. Cook for 7 to 10 minutes, until the pizzas are golden and crispy.

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