Strong White Flour (bread flour)
220 g, (15g used for dusting)
Dried baking yeast
Tomato Pizza Topping
200 g, grated
12 medium, chestnut, thinly sliced
Peppers, All Types
8 medium, mixed baby sweet peppers, cored, deseeded and thinly sliced
80 g, to serve
1 pinch, to serve
- Make the dough: combine the ingredients in a bowl. Make a well in the centre, pour in 365ml lukewarm water and mix – using your hands – to form a sticky dough. Cover with clingfilm and set aside to rise for 8-10 hours, or until the dough has doubled in size.
- Divide the dough into 8 equal pieces, then shape each into a ball. Transfer to a board, dust over some of the extra flour and cover with clingfilm.
- Dust a work surface with some of the extra flour, then roll one of the balls out to a circle measuring 20cm in diameter. Dust a little more of the flour over the top of the dough, then top with baking paper. Repeat with the remaining dough, stacking as you go and separating with baking paper.
- Prepare a lidded barbecue.Make sure the grill rack is clean, then heat two-thirds of it to very hot, and the remaining third to low.
- Working with 2 pizza bases at a time, brush each side with 1/2 tsp of the oil, then put onto the hot side of the barbecue. Cover and cook for 2-3 minutes. When grill marks appear, pop any large bubbles that form on the surface, then flip the pizza bases onto the cooler side of the grill.
- Quickly spread each base with 3 tbsp of the pizza sauce and scatter over 25g of the cheese. Top with a few mushroom and pepper slices, then slide back to the hot side of the barbecue. Cover and cook for 2-3 minutes, until griddle marks appear on the base and the cheese has melted on top. If the pizza base starts to burn before the cheese has melted, move the pizza to the cooler side of the grill.
- Repeat with the remaining pizza bases and serve each topped with the rocket and extra chilli flakes.