More Sites

Barbecued flatbread pizzas

Womans~Day
Cooking time
Less than 60 minutes
Serves
4
Type
Easy
Pizza
Bread
Barbecued flatbread pizzas

Ingredients

  • 1½ cups lukewarm water
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 7g sachet dried yeast
  • 3 cups bread flour (see tip)
  • 2 teaspoons salt
  • ¼ cup cornmeal, to dust
  • ½ cup tomato passata
  • 500g mozzarella cheese, thinly sliced
  • 250g punnet cherry tomatoes
  • 100g thinly sliced proscuitto
  • basil leaves, to serve

Preparation method

MAKES 4

  1. In a jug, combine water, oil and sugar. Sprinkle yeast over. Set aside for 5 minutes until foamy. Sift flour and salt together into a large bowl.

  2. Pour yeast mixture into flour and mix to a soft dough. Turn out onto lightly floured surface. Knead for 10 minutes until dough is smooth and elastic.

  3. Place in a lightly greased bowl. Cover with plastic wrap. Set aside to prove in a warm place for 45 minutes until doubled in size.

  4. Preheat hooded barbecue to very hot, 220°C . Lightly dust 4 large pizza trays with cornmeal.

  5. Punch dough down with fist to release gas. Knead for a few minutes. Divide into 4. Press or roll each to 4mm in thickness. Transfer to trays. Press to fit.

  6. Rest trays on a wire rack over barbecue plate. Barbecue, covered, for 5 minutes, until golden.

  7. Spread bases with passata. Top with mozzarella, tomatoes and prosciutto. Barbecue, covered, for further 5- 7 minutes. Sprinkle with basil to serve.



TOP TIP
  • Bread flour and 00 flour (high-gluten flours) are both suitable. They're found in the baking section of large supermarkets.

More inspiration

Entertain with ease this ChristmasEntertain with ease this ChristmasAldi Christmas The night before ChristmasThe night before ChristmasChristmas at Aldi Your perfect Christmas hamperYour perfect Christmas hamperChristmas at Aldi
advertisement
Get great recipes on your mobile wherever you are.
Scroogiest scientific way to cut a cakeScroogiest scientific way to cut a cake