WINTER PIZZA RECIPES RECIPES

Steps:

• 1. Prepare the barbecue for indirect heat, approx. 260 °C. If using a 57cm charcoal barbecue, you will need 1 chimney starter of lit Weber briquettes.
• 2. In a medium mixing bowl, combine the lukewarm water and yeast.
• 3. Stir in the sugar, red pesto and salt then mix until sugar and salt are dissolved.
• 4. Slowly add the flour a little at a time and mix.
• 5. Knead the mixture thoroughly for about 10 minutes.
• 6. Cover with cling film, and allow the dough to rise for approximately 1 hour in a warm place.
• 7. Combine smoked paprika with olive oil and season with salt and pepper.
• 8. Finely slice the courgette and Portobello mushrooms.
• 9. Mix the vegetables with the paprika oil and marinate for around 30 minutes.
• 10. Slice the Italian salami and smoked cheese and halve the baby mozzarella.
• 11. Roughly chop the sage and mix with the chunky tomato sauce.
• 12. Once the dough has risen, divide it into four portions and roll into balls.
• 13. On a floured surface, roll each individual ball out into a circular shape.
• 14. Spread tomato sauce evenly onto the pizza bases.
• 15. Distribute the marinated vegetables on the tomato sauce, followed by salami, smoked cheese and mozzarella.
• 16. Season to taste with salt and pepper.
• 17. Sprinkle the pizza paddle with a little flour and place one of the pizza bases on it.
• 18. Preheat the pizza stone on the centre of the cooking grate for about 10 minutes.
• 19. Place the first pizza on the stone.
• 20. Bake the pizza, with the lid closed, for about 4-5 minutes or until the base is crisp.
• 21. Remove the pizza with the pizza paddle scatter fresh rocket salad on top and serve.
• 22. If you struggle to get the pizza from the worktop onto your stone, you can place it on a piece of baking paper before adding the sauce and place it with the paper on the hot stone. Remove the baking paper after 1-2 minutes and finish the pizza directly on the stone.

Steps:

• To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and 1/4 teaspoon salt to yeast mixture; stir well. Add 1 cup flour, stirring well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If an indentation remains, dough has risen enough.)
• Preheat oven to 450°.
• Punch dough down; cover and let rest 5 minutes. Roll dough into a 14 x 12-inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Bake at 450° for 5 minutes.
• To prepare topping, combine squash, onion, and oil in a large bowl, tossing to coat. Place on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until tender, stirring once. Sprinkle with sage, 1/4 teaspoon salt, and pepper; toss to combine.
• Set half of squash mixture aside. Combine remaining half of squash mixture and broth in a medium bowl; mash with a fork until smooth. Spread mashed squash mixture over pizza crust, leaving a 1/2-inch border. Top with remaining squash mixture, cheese, and bacon. Bake at 450° for 15 minutes or until lightly browned. Place the pizza on a cutting board; cut into 8 equal pieces.
• Note: To freeze, let the dough rise once, punch down, and shape into a ball. Place in a heavy-duty zip-top plastic bag coated with cooking spray; squeeze out all air, and seal. Store in freezer for up to one month. To thaw, place dough in refrigerator for 12 hours or overnight. With scissors, cut away the plastic bag. Place dough on a floured surface, and shape according to recipe directions.