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BBQ MEATLOVERS PIZZA WITH HOMEMADE PIZZA DOUGH


Meaty, cheesy goodness and sweet barbeque sauce.

Prep Time    : 1 hour 15 mins
Cook Time   : 12 mins
Total Time    : 1 hour 27 mins

Servings      : 4

INGREDIENTS

Pizza Crust (Makes 6 x 10 inch bases)
·         1 kg "00" flour or bread flour
·         14 g dried yeast or 2 packs
·         1 1/2 tablespoons caster sugar (see notes)
·         2 teaspoons salt
·         600 ml warm water
·         4 tablespoons olive oil (see notes)
·         Olive oil extra for greasing and sealing
·         Extra flour for dusting

Toppings
·         Your favourite barbecue sauce
·         1/4 small onion finely sliced
·         2 button mushrooms finely sliced
·         50 g raw chicken breast thinly sliced
·         50 g raw beef mince
·         1 bacon rasher chopped
·         8 thin slices of pepperoni
·         handful of rocket chopped
·         40-50 g mozzarella
·         40-50 g cheddar
·         Salt & Pepper





INSTRUCTIONS

1.   In the bowl of a stand mixer, combine the sifted flour, yeast and sugar. Stir through the salt. Make a well in the centre and add the warm water and oil.
2.   Using a dough hook, mix on low-medium speed for 7-8 minutes (you can bring together and knead the dough by hand which may take around 10 minutes). When it's smooth and elastic, the dough is ready. If the dough still feels too sticky, you can knead in a little extra flour. Using extra oil or spray oil, lightly coat a bowl and place the dough in. Cover with plastic wrap and sit in a warm place until it has doubled in size. Normally half an hour will do it (especially if you place it under a warm light or lamp) but it may take up to an hour. Just make sure it doubles in size.
3.  After it has risen, remove the plastic wrap and punch the dough down. Transfer to a lightly floured surface and split into 6 even pieces. Roll each into a ball (at this stage you can put any that you won't use in this meal into separate ziplock bags and freeze). Allow them to sit for another 15 minutes to rise a little again. Preheat oven to 215C.
4.  On a lightly floured surface, pull & press the dough out gently with your fingers into a thin 10 inch circle. Transfer to a pizza tray (or see note below for pizza stone) that has been lightly dusted with flour (fine polenta gives a nice crunch to the base too) and lightly brush with a little olive oil (this will prevent the toppings from making the base soggy). Use your finger tips to indent the entire surface.
5. Lightly spread some barbecue sauce all over the base of the pizza. Sprinkle over half of the mixed cheeses, the onion next, then the button mushrooms. Now lay over the slices of chicken, followed by the beef mince, bacon and finally the pepperoni. Top the whole lot with a little rocket and the rest of the mixed cheeses. Season with salt & pepper.
6.   Bake in the preheated oven for about 12 minutes. Keep an eye on it so that it doesn't burn.
7.   Remove from the oven, throw a little more fresh rocket over the top, cut into slices and devour.


NOTES
·       I like to use pizza stones as it makes the base extra crispy. If using a pizza stone, preheat them in the oven for 10 minutes before placing the pulled pizza base on top and topping as normal.
·        I use an Australian standard tablespoon equivalent to 20ml

Recipe from sugarsaltmagic. com



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