- June 2008
- Serves 4
- Hands on time 1¼ hours (including rising), plus 6-8 mins to barbecue
This classic mix of Italian antipasti on top of homemade pizza dough is perfect for great al fresco dining.
- Vegetarian recipes
- 43.5g (13.1g saturated)
- 84.7g (1.8g sugars)
- 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
- 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.
- 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.
Cooking temperature: direct medium heat.
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