Grilled mushroom & pepper pizzas
Calorie controlled cooking spray
Plain White Flour
1 tablespoons, level
2 serving(s), divided into 8
Pizza Topping Sauce
200 g, thinly sliced
Peppers, all types
200 g, sweet mini, thinly sliced
30 g, roughly torn
- Off heat, mist a grill rack with cooking spray and preheat the burner to high. Or, 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.
- On a lightly floured surface, roll out each piece of dough to 15cm rounds. Working with 2 bases at a time, brush 1 side of each lightly with 1⁄4 tsp oil and arrange on hotter side of grill. Close lid and cook, checking occasionally to make sure bottoms are not burning and large bubbles are not popping, until crusts are charred and marked from grill, 2 to 3 minutes. Turn crusts over and arrange on cooler side of grill.
- Quickly spread the pizza bases on the grill with 3 tbsp pizza sauce and sprinkle each with the grated mozzarella. Top each with a few mushroom and pepper slices. Slide pizzas back to hotter side of grill and close the lid. Cook for 2-3 mins more, until the crusts are charred and marked from the grill. (If bottoms start to burn before cheese melts, move pizzas back to the cooler side of the barbecue). Repeat with the remaining bases and toppings. Sprinkle the pizzas with basil and chilli flakes just before serving.