"Crispy Stone Baked Pizza"
For the pizza dough:
2 tsp easy blend dried yeast
350g plain flour
1 tsp salt
200ml warm water
1 to 2 tbsp olive oil
For the tomato sauce:
1 tbsp olive oil
1 small onion finely chopped
1 garlic clove, crushed
½ tsp dried oregano
600g can chopped tomatoes
2 tsp caster sugar
you can use whatever topping you like with this, however to follow how this pizza was made we used ham, mushrooms, rocket and olives.
Cooking method:For the dough, mix the dry ingredients in a large bowl. Make a well in the centre, add the warm water and olive oil and mix into a dough. Knead lightly on a floured surface until smooth, then put into a clean bowl, cover and leave to rise in a warm place until it has doubled in size (approx 15 minutes)
Place the oil in a saucepan with the onion and garlic, saute for 2 to 3 minutes until nicely softened. Add the oregano and tomatoes, simmer for 10 minutes until the mixture has reduced and thickened.
Knead the dough again for a few minutes, then divide in two and roll or press the dough flat. Dust the metal baking tray with flour and place the flattened dough on top.
Devide the tomato sauce between each pizza dough and spread evenly using the back of a spoon, arrange your toppings evenly over the sauce.
With the BBQ set up to cook on a high heat, place the pizza stones in the centre of the cooking grate and leave the stone to warm for 10 minutes.
Place the baking tray, with the pizza onto the stone and cook with the lid down for 10 to 15 minutes or until the base is crispy and the top nicely browned.