Antipasti pizza

Name: Antipasti pizza
Prep time: 1 h 15 min
Cook time: 6 min
Total time: 1 h 21 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 2 tbsp extra-virgin olive oil; 1 fat garlic clove, finely chopped; 750ml jar passata; 1 tbsp chopped fresh oregano or thyme; ½ tsp sugar; 250g chargrilled artichoke hearts in oil, drained and halved if large; 200g roasted red peppers in oil or brine, drained and cut into strips; 80g sun-dried tomatoes in oil, drained and cut into strips; 250g (about 10) mini mozzarella balls (bocconcini), drained and halved or a 250g ball mozzarella, roughly torn; 50g pitted black olives; 50g Cheddar, coarsely grated; For the dough; 350g strong plain flour, plus extra for dusting; 2 tsp dried fast-action yeast; 1 tsp salt; Olive oil, plus extra for oiling and brushing

Portion size: Serves 4
Hands on time 1¼ hours (including rising), plus 6-8 mins to barbecue
Difficulty: easy

Vegetarian

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Make a pizza on the barbecue? Yep. This classic mix of Italian antipasti on top of homemade pizza dough is perfect for great al fresco dining – and cooking.

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Ingredients

2 tbsp extra-virgin olive oil
1 fat garlic clove, finely chopped
750ml jar passata
1 tbsp chopped fresh oregano or thyme
½ tsp sugar
250g chargrilled artichoke hearts in oil, drained and halved if large
200g roasted red peppers in oil or brine, drained and cut into strips
80g sun-dried tomatoes in oil, drained and cut into strips
250g (about 10) mini mozzarella balls (bocconcini), drained and halved or a 250g ball mozzarella, roughly torn
50g pitted black olives
50g Cheddar, coarsely grated

For the dough

350g strong plain flour, plus extra for dusting
2 tsp dried fast-action yeast
1 tsp salt
Olive oil, plus extra for oiling and brushing

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Method

First, make the pizza dough. Sift the plain flour, yeast and salt into a mixing bowl, add 225ml hand-hot water and mix to a soft dough – add a dash more water if it seems a little dry. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until smooth and elastic. Return to a clean, lightly oiled bowl, cover with cling film and leave somewhere warm (but not hot) for 1 hour or until doubled in size.
Meanwhile, make the topping. Heat the olive oil and garlic in a medium pan for 1-2 minutes, until the garlic sizzles. Add the passata, oregano or thyme and sugar and simmer quite vigorously, stirring now and then, for 30 minutes, until reduced to a thick sauce. Season and set aside.
If using a charcoal barbecue, light it about 30 minutes before you want to cook. If using a gas barbecue, preheat 10 minutes beforehand.
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Punch the risen dough to knock out the air, turn out onto a lightly floured work surface and knead briefly until smooth. Halve equally and roll each piece to about a 25cm circle. Transfer to 2 baking sheets and brush with oil.
Lift the pizza bases, oil-side down, onto the barbecue bars and cook over direct medium heat for 2-3 minutes, until marked by the barbecue bars. Flip over and cook for a further 2 minutes.
Slide the pizza bases back onto the baking sheets and spread with the tomato sauce, leaving a 1-2cm border. Scatter over the artichokes, roasted peppers strips, sun-dried tomatoes, bocconcini or torn mozzarella, pitted olives and grated Cheddar. Brush the bars of the barbecue with oil, slide the pizzas back onto the bars, cover with a lid and cook for 4-5 minutes, until hot and the cheese has melted.
Lift the pizzas onto a chopping board, cut into wedges and serve with a mixed salad.