Recipe – Garlic And Tuscan Herb Pizza
Ingredients
- 2 cups plain flour
- 7g dried yeast
- 1 tsp caster sugar
- 1/3 cup olive oil
- 200ml warm water
- 1 tsp salt
- 4 garlic cloves, crushed
- 2 cups shredded mozzarella cheese
- 2 tbsp Smokey Joe’s Tuscan Herb Rub
Directions:
Step 1 – Place flour, yeast, sugar, 1 tablespoon of the olive oil and the water into a large bowl and mix until combined and sticky. Tip out onto a floured surface and sprinkle with salt. Knead mixture for 5 minutes or until smooth, dusting with extra flour if required.
Step 2 – Place dough into a bowl, cover with a cloth and allow to rise for 2 hours in a warm spot. Mix the remaining olive oil and crushed garlic together and set aside.
Step 3 – Place a pizza stone into the cold BBQ, set up to be away from direct heat. Heat the BBQ to high heat (220 – 250°C) with two zone heat. Ensure the grills are clean. If you are using a Weber Q, set up the BBQ for indirect cooking with a trivet and convection tray. Preheat the pizza stone for at least 30 minutes.
Step 4 – Cut dough into equal pieces (4 pieces for large pizza stone, 6 for small pizza stone). On a floured surface, roll out the dough to fit your pizza stone. Place dough onto lightly floured pizza trays.
Step 5 – Drizzle the garlic olive oil liberally over the pizzas, top evenly with a handful of mozzarella cheese and then sprinkle with the Tuscan Herb Rub.
Step 6 – Place the first pizza tray (with pizza) onto the hot pizza stone and roast over indirect heat for 10 – 12 minutes, or until the base is crispy and the mozzarella is bubbling.
Step 7 – Remove the cooked pizza from the BBQ and serve immediately while you cook the remaining pizzas..
