Allyson Gofton - Pizza Panache

Publish Date
Monday, 12 January 2015, 11:16AM
By Allyson Gofton

This week I’d like to show you how to cook a pizza on the BBQ; it’s a great way to get the family or the friends, cooking with you.

Keep the toppings simple, have the salads made before you cook and the wine poured for a fun meal.

Your pizza will turn out wonderfully if you have the advantage of a pizza stone. If you are into cooking pizza's and other breads, then investing in one is a great idea. If you do not have one, use a pizza tray, which usually has holes in it to let the heat get to the dough quickly or a well greased baking tray.

Prawn And Boconccini Pizza

Preparation Time: 10 minutes
Cooking Time: 10-15 minutes
Serves: 6

350 –500 grams cooked prawns, shelled
250- 300 grams fresh boconccini cheese, finely sliced
½ cup cup basil leaves
Lemon infused olive oil
1 Basic Pizza Dough (see recipe below)


  1. Place the sliced bocconcini randomly on top of the pizza bases and scatter over the prawns and basil leaves.

  2. Drizzle liberally with lemon infused olive oil and season with ground black pepper and flaky salt.

Basic Pizza Dough

Preparation Time: 1¼ hours
Cooking Time: 10-12 minutes
Serves: Makes 2 large pizzas

1½ cups warm water
2 teaspoons active dry yeast
½ teaspoon sugar
500 grams high grade flour
1 teaspoon salt
3 tablespoons olive oil


  1. Have the warm water in a large 3 cup capacity jug and sprinkle in the yeast and sugar. Stir to mix well and set aside for about 7 minutes until the yeast has dissolved and has become soft and spongy on top of the water.

  2. Put the flour, and salt into a food processor and with the motor running pour in the olive oil and frothy yeast mixture as fast as the flour can absorb it. Process the dough for 1 minute or until the dough forms a ball that rides around the blade in the machine and does not cling to the bowl.

  3. Transfer the dough to a lightly oiled bowl, cover with wrap and set aide for about 45 minutes until it is double in bulk. While the dough is proving, prepare all the fillings.

  4. Have the barbecue pre-heated to 220 degrees Celsius and the solid hot plate well oiled, While the solid hot plate needs to be hot, it is best to have an even heat across the barbecue for cooking pizzas and other breads.

  5. Turn the dough out onto a floured board and divide in half. Roll each portion out to about 26-28cm. Place on a well-oiled hot solid hot plate, cover and cook for one minute. Turn over and scatter over the toppings(see below). Cover and cook a further 5-6 minutes or until the toppings are hot and the pizza base well risen. Serve sliced in wedges (You may need to cook each pizza separately, however, if you have the grill bars very hot and well-greased the pizzas can also be cooked on these).

Cooks Tips:
The dough can be made in a bread machine. Use the pizza dough setting and have the toppings ready.

Topping ideas:

  • Olive oil or lemon-scented olive oil and flaky salt.
  • Olive oil and rosemary leaves.
  • Olive oil, crumbled feta, sliced garlic and rosemary leaves

Knead ¼-½ cup finely chopped parlsey and ¼ cup grated Parmesan into the dough before leaving to rise and double in bulk.

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