This recipe brings together classic Italian antipasti toppings on a simple homemade pizza base, perfect for outdoor cooking on the barbecue. The dough is quick to prepare and the toppings add a bold and savoury flavor.
Ingredients
For the Pizza Base:
1 cup self-rising flour
1 cup Greek yogurt (use vegan Greek yogurt if preferred)
Pinch of saltFor the Toppings:
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
150g mozzarella (or vegan mozzarella), torn
Olive oil, for brushing
Fresh basil leaves, to serve
Instructions
Prepare the Dough:
In a bowl, mix the self-rising flour, Greek yogurt, and a pinch of salt until a dough forms. If the dough is sticky, add a little more flour. Knead on a floured surface for about 5 minutes until smooth.
Divide the dough into 4 equal portions and roll each into a thin circle or oval, about ¼ inch thick.
Prepare the Barbecue:
Heat the barbecue to medium-high heat. If using a gas barbecue, preheat for about 10 minutes. For a charcoal barbecue, ensure the coals are white-hot.
Grill the Pizza Bases:
Brush one side of each rolled-out dough piece with olive oil.
Place the oiled side down directly onto the barbecue grill. Cook for 1-2 minutes until bubbles form and the base has grill marks. Brush the top side with olive oil, then flip and cook for another 1-2 minutes. Remove from the grill.
Add Toppings:
Spread the grilled pizza bases with the artichoke hearts, roasted red peppers, and sun-dried tomatoes. Scatter torn mozzarella on top.
Place the topped pizzas back onto the barbecue, cover with the lid, and cook for 3-5 minutes until the cheese has melted and the toppings are heated through.
Serve:
Remove the pizzas from the barbecue. Drizzle lightly with olive oil and garnish with fresh basil leaves. Slice and serve warm.Enjoy the smoky, chargrilled flavors of this barbecue-style pizza!
