Barbecued Pizzas

From issue #10.
Photography by Minka Firth.
Barbecued Pizzas


500 grams flour
1 teaspoon salt 1⁄2 teaspoon sugar 1 tablespoon Elfin instant yeast 300 ml warm water 4 tablespoons olive oil

Toppings (any of the following): mozzarella or bocconcini, goat’s cheese or feta
blanched or roasted asparagus
grilled zucchini or eggplant slices
roasted tomatoes or red capsicum
caramelised onions
prosciutto or salami
artichoke hearts
pesto, tapenades, tomato paste or sauce
basil, mint, flat leaf parsley


Dough: Combine the flour, salt, sugar and the yeast in a bowl. Stir the water and oil together and pour into the flour. Use a fork to make a loose dough then tip onto a lightly floured bench. Knead until smooth then place in a lightly oiled bowl. Cover tightly with plastic wrap and leave in a warm place until doubled in size – about 1 1⁄2 hours.

Preheat the barbecue.

Divide the dough into 8 pieces and roll out thinly on a lightly floured bench.

Brush one side with olive oil and place the oiled side down on the barbecue. Brush the top with oil. Cook for about 4 minutes or until the dough has puffed up a little and the underside is golden, then turn over. Spread with pesto or your favourite tomato sauce and top with several of the suggested topping ingredients. Cook for another 4 minutes or until the base is cooked. If using toppings that don’t need to be hot, remove the pizza when both sides are cooked and place on a serving plate. Top with your own combination. Add dressed salad leaves if desired. Makes 8 small pizzas