Instructions
Start by dusting your work surface and the pizza dough with some flour. Roll the dough out thinner using a rolling pin to create a delicate crust. Spread a thin layer of tomato frito over the base, followed by grated mozzarella, dried oregano, sliced artichokes, and chopped black olives.
Place your pizza stone on the barbecue and preheat it to around 300°C (570°F). Allow the stone to heat thoroughly at this temperature, then sprinkle a little extra flour on top. If the flour burns quickly, the stone is too hot. Use a pizza shovel to place the prepared pizza onto the stone and bake for 3 to 4 minutes, or until the crust is golden and crisp.
Once the pizza is done, finish it with a drizzle of muhammara, fresh basil leaves, and a pinch of sea salt. Serve immediately and enjoy!
A Perfect Pizza on the Barbecue
Did you know that the secret to an irresistible pizza lies in the way it’s cooked? Barbecuing pizza is a game-changer – the heat is evenly distributed across the pizza stone, ensuring a perfectly baked crust every time. Barbecook® offers round and rectangular pizza stones made from heat-resistant clay, designed for use on gas and charcoal barbecues.
Here’s how to use them: Preheat your barbecue to 250–300°C (480–570°F) and let the stone heat up for about 10 minutes. Never put a cold BBQ pizza plate on a hot barbecue, otherwise you risk it cracking.
Sprinkle a handful of flour onto the stone and carefully slide your topped pizza onto it. You do not need to use any oil or baking paper for this. Close the barbecue lid to evenly distribute the heat and cook the pizza to crispy perfection.
Pro Tip
Worried about breaking your pizza while removing it from the barbecue? No problem! Use Barbecook®’s extra-large pizza spatula ‘Olivia' to avoid any accidents.
Enjoy the smoky, crunchy goodness of barbecue pizza. Buon Appetito!
