Barbecue Piizza


You will need:

  • 1 x Rolling Pin
  • 1 x Large Mixing Bowl
  • 1 x Pizza Paddle
  • 1 x Large Saucepan
  • 1 x Wooden Spoon
  • 1 x Small Bowls
  • 1 x Serving Board

For the Dough:

  • 800g strong white bread flour
  • 200g fine ground semolina flour
  • 1 level tablespoon fine sea salt
  • 2 x 7g sachets of dried yeast
  • 1 tablespoon golden caster sugar
  • For the Tomato Sauce:
  • 1 x clove of garlic
  • 1 bunch of fresh basil
  • olive oil
  • 150g Coconut Oil
  • 1 x 400g tin of plum tomatoes
  • For the Topping:
  • mozzarella cheese
  • basil to garnish


  1. For the dough, add the flours and 1 level teaspoon of sea salt into a clean bowl and make a well in the centre.
  2. Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well
  3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour.
  4. When the dough comes together and becomes too hard to mix with your fork, flour your hands and place in onto the counter
  5. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
  6. Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to prove for 45 minutes, or until doubled in size.
  7. For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks. Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes and a pinch of salt and pepper.
  8. Leave the sauce to bubble away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time's up, taste and season.
  9. To assemble the pizzas, divide the dough in half. Wrap one half in cling film and freeze for another day. With the remaining half, divide the dough into 4 equal sized balls.
  10. Flour each dough ball, then cover with clingfilm and leave to rest for about 15 minutes - this will make them easier to roll thinly.
  11. Dust a clean surface, and the dough, with flour or semolina and roll into a rough circle, about 1/2cm thick.
  12. When you're ready to cook them, preheat the BBQ to it's highest temperature
  13. At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.
  14. Place the pizza directly onto the BBQ bars. Cook for 7-10 minutes until the pizzas are golden and cripsy.