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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.

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