Barbecued pizza trio

barbecued pizza trio
3 Item
1H 20M



1.To make pizza dough: In a small bowl, combine yeast, sugar and the water; cover, stand in warm place about 10 minutes or until frothy.
2.In a large bowl, combine yeast mixture, flour, salt and oil; mix to a soft dough.
3.Knead dough on floured surface until elastic. Place dough in oiled large bowl, cover; stand in warm place about 1 hour or until doubled in size.
4.Meanwhile, prepare toppings.
5.Knead dough on floured surface until smooth. Divide dough into thirds. Roll each piece to form 16cm x 40cm pizza base.
6.Layer two pieces of foil, large enough to fit one portion of dough. Spray top of foil with cooking-oil spray. Place one portion of dough on top of foil; repeat so that all three pizza bases sit on double layer of foil.
7.Place pizzas, on foil, on barbecue grill plate; cook, covered, using indirect heat, following manufacturer’s instructions, about 4 minutes or until underneath is browned lightly. (If dough puffs up, flatten quickly with an egg slide.)
8.Remove pizza bases from barbecue; close cover. Turn pizza bases over; brush cooked side with extra oil then top with selected toppings, as directed below. Return pizzas to barbecue on foil; cover barbecue, cook 5 minutes or until well browned underneath and crisp.
9.Mushroom and olive topping: Cook mushrooms and asparagus on heated oiled barbecue grill plate until tender. Spread pizza base with pasta sauce. Top with mushrooms, asparagus, olives and capers, tomato and bocconcini
10.Eggplant topping: Cook eggplant on heated oiled barbecue grill plate until tender. Spread pizza base with combined pesto and oil. Top with tomato, eggplant and cheese. Serve sprinkled with basil.
11.Potato and pine nut topping: Cook potato on heated oiled barbecue grill plate until tender. Sprinkle pizza base with rosemary; top with potato, spinach, cheese and nuts.
12.This dough recipe makes enough for three thin pizza bases, and each of the topping recipes makes enough to cover one pizza base. Each pizza was cut into five slices when serving. from top: mushroom and olive, tomato and bocconcini, potato and pine nut

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