Recipe

Pizza trio

  • 50 mins preparation
  • 30 mins cooking
  • Makes 3 Item
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Ingredients

Pizza dough
  • 2 teaspoon (7g) dry yeast
  • 1/2 teaspoon caster sugar
  • 3/4 cup (180ml) warm water
  • 2 cup (300g) plain flour
  • 1 teaspoon salt
  • 2 tablespoon olive oil
  • 3 teaspoon olive oil, extra
Anchovy and olive pizza
  • 2 teaspoon olive oil
  • 1/3 cup (80ml) tomato pasta sauce
  • 7 anchovy fillets, halved
  • 1/4 cup (30g) black olives, pitted, halved
  • fresh basil leaves
Parmesan and pancetta pizza
  • 2 teaspoon olive oil
  • 1/3 cup (80ml)tomato pasta sauce
  • 2 clove garlic, sliced thinly
  • 1/2 cup (40g) parmesan cheese flakes
  • 6 thin slices chilli pancetta (90g)
Spicy sausage and bocconcini pizza
  • 2 teaspoon olive oil
  • 1/3 cup (80ml) tomato pasta sauce
  • 175 gram cooked spicy italian sausage
  • 1 fresh long red thai chilli, sliced thinly
  • 1/4 cup (30g) black olives, pitted, halved
  • 100 gram bocconcini or mozzarella cheese, sliced
  • 2 tablespoon fresh oregano leaves

Method

Pizza trio
  • 1
    To make pizza dough, combine yeast, sugar and water in small bowl; cover, stand in warm place about 10 minutes or until frothy. Sift flour and salt into large bowl; stir in yeast mixture and oil; mix to a soft dough. Bring dough together with your hands and add a little extra water, if needed, until ingredients are combined.
  • 2
    Knead dough on lightly floured surface about 10 minutes or until smooth and elastic, pushing the dough with the heel of your hand and giving it a quarter turn each time. Place dough in lightly oiled large bowl; cover, stand in warm place about 1 hour or until doubled in size.
  • 3
    Meanwhile, preheat a covered barbecue.
  • 4
    Punch dough down with your fist, then knead on lightly floured surface until smooth. Divide dough into three portions.
  • 5
    Roll each portion to about a 16cm x 40 cm rectangle.
  • 6
    Layer two pieces of aluminium foil large enough to fit one rectangle of dough. Brush foil with 1 teaspoon of the extra oil. Place one portion of dough on top; repeat with extra foil and remaining oil and dough.
  • 7
    Turn off burners underneath middle grill plate, leaving outer burners on to cook by indirect heat. Place pizzas on foil on grill plate; cover barbecue, cook about 4 minutes or until underneath is browned. (If dough puffs up, flatten quickly with an egg slide.)
  • 8
    Carefully remove pizza bases from barbecue, close cover. Turn pizza bases over on foil, brush cooked side with oil, then spread with pasta sauce; top with selected ingredients for each topping except the fresh herbs. Return pizzas to barbecue on foil; cover barbecue, cook 5 minutes or until well browned underneath and crisp. Serve pizzas sprinkled with herbs.

Notes

Cooking the pizza in a covered barbecue gives it a wonderful smoky flavour similar to a wood-fired oven. If not using covered barbeque, pizza can be cooked in the oven. Place toppings on dough and bake until browned and crisp. There is no need to turn the dough over using this method.