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Thin-Crust Barbecue Pizza

This recipe creates a wonderfully thin, crisp yet chewy dough, which ticks all the boxes for me. I make my pizzas on the barbecue on a pizza stone, which you can pick up quite cheaply these days. The idea is to get the stone really hot and assemble your pizza on top. Pop it on the barbecue lid and they cook in a matter of minutes. Makes three thin bases.

you will need

255g/8oz plain flour, plus extra for dusting

½ tsp salt

1 x 7.5g sachet of easy-blend dried yeast

175ml/6fl oz tepid water

1 tsp honey

1 tbsp extra-virgin olive oil, plus extra for oiling To assemble 3 tbsps tomato sauce per pizza

175g/6oz grated mozzarella cheese


Pesto For the tomato sauce 2 cloves garlic

½ red onion

1 tbsp rapeseed oil

1 x 400g tin chopped tomatoes

½ glass red wine

2 tsps dried oregano

1 tsp sugar

Sea salt and ground black pepper


For the tomato sauce: Fry the garlic and red onion in the oil in a frying pan over a medium-high heat for about three minutes.

Add the tomatoes, red wine, oregano, sugar and season with sea salt and ground black pepper. Simmer gently for 10-15 minutes until you are left with a thick reduced tomato sauce. Remove from the pan and allow to cool.

For the pizza: In a large bowl, combine the flour and salt. Whisk together the yeast, water and honey and allow to stand for a few minutes until frothy, then stir through the olive oil.

Make a well in the flour and pour in the wet mix. Using your fingertips, slowly bring the flour in from the sides and continue to mix until a rough dough forms.

Turn the dough out on a floured work surface and knead for about five minutes. If the dough is too sticky, add a little extra flour until it becomes smooth.

Form the dough into a ball and place in an oiled bowl. Cover with a damp tea towel or clingfilm and set aside in a warm spot for about 45 minutes, or until it has doubled in size. Punch the dough down on a lightly floured surface, then knead again for a minute and place back in the bowl to rise for a further 10 minutes.

Pre-heat a pizza stone on a hot barbecue for about 30 minutes.

Divide the dough into three pieces and roll out into rounds as thinly as possible. Pop one of the bases on the pizza stone and spread the base with the tomato sauce, a sprinkling of mozzarella, some prosciutto slices and a little pesto.

Bake the pizza on the barbecue for about eight minutes or until the cheese turns golden and the crust becomes crisp. Repeat with the remaining dough.

Serve straightaway.

Weekend Magazine