This crispy homemade pizza is a must-have to add to your next BBQ party
Planning to have a backyard dinner party? We've got the perfect recipe that everyone will love! Upgrade your summer recipes by whipping up this delicious homemade pizza using a pizza stone on your barbecue. Pizzas are a crowd-favourite and are easy for sharing.
This recipe includes well-balanced ingredients that include grilled aubergines, prosciutto, mozzarella and green pesto. You can also easily switch up the ingredients to make classic pizzas like Margherita or a pepperoni pizza. To achieve the pizza's perfect crust all around, we used the Emile Henry Ridged Pizza Stone. The raised ridges ensure even air circulation so your pizza is crisp to perfection. On the plus side, the pizza stone is also a real eye-catcher — designed to serve right from the grill to the table.
Homemade Pizza Recipe
Prep Time: 50min | Cooking Time: 10min Ingredients: The dough:- 170g / 6 oz / 1 cup type 55 wheat flour
- 30g / 1 oz fine durum wheat flour
- 4g / 1 tsp fine salt
- 5g / 1 ½ tsp dry yeast
- 2 tbsp olive oil
- 100ml / 3 ½ fl oz / half a cup warm water
- 200ml / 7 fl oz tomato sauce
- 5 slices of prosciutto ham (thinly sliced Italian ham)
- 100g / 3 ½ oz Mozzarella
- 1 aubergine/eggplant
- 10 black olives
- Fine salt and ground pepper
- A pinch of coarse salt
- 12 fresh basil leaves
- 1 clove of garlic
- 20g / 1 ½ tbsp pine nuts
- 2 tbsp grated parmesan
- 100ml / 3 ½ fl oz oil
- Heat the water in the pan until it reaches about 40°C / 100°F.
- Mix the flour, salt, durum wheat flour, and dry yeast in a mixing bowl.
- Pour in the warm water and olive oil and work the dough into an even, elastic consistency. Shape the dough into a ball and leave it to rest for 30 minutes under a cloth.
- Preheat the Pizza Stone on the barbecue for 10 minutes with the lid closed.
- Sprinkle flour and durum wheat flour on your work surface and roll out the dough.
- Pour the tomato sauce on top, spread it all over the pizza, and add salt and pepper.
- Cut the aubergine/eggplant into thin slices and grill lightly on each side, on the barbeque.
- Arrange the slices of aubergine/eggplant, mozzarella, prosciutto, and olives on top.
- Make the pesto by placing the pine nuts in a blender with parmesan, garlic, basil leaves, olive oil, and coarse salt. Blend until smooth and drizzle over the pizza.
- Pick up the pizza with the pizza peel and slide it onto the hot pizza stone on the barbeque. Close the lid and cook for around 10 minutes. The crust should be crisp and golden.
- Remove the pizza from the pizza stone with the pizza peel. You can leave the dish on the barbeque if you want to cook another pizza straight away!
