Meat Lovers Pizza

READY IN: 1hr 35mins
YIELD: 1 pizza




  • Put lukewarm water, flours, salt and honey into the bowl of an electric mixer (or a large regular bowl if using a hand mixer). Add the cooking oil whilst stirring.
  • Mix on a low speed for 1 minute, scrape down the sides then give it another blast.
  • Keep mixing on a low speed as you slowly add the oil, then mix for a further 5-7 minutes so you end up with slightly wet, smooth and elastic dough.
  • Transfer to a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for an hour.
  • Once raised, gently knock the dough back on a flour dusted surface then equally divide and roll into four rounds.
  • To make sauce, finely chop the onion and fry in a medium pan over a medium-low heat with 2 tablespoons oil for around 5 minutes or until softened but not coloured.
  • Crush in the garlic or add fresh at the end.
  • Finley chop and add the basil leaves along with chopped tomatoes and the oregano and season with salt and pepper.
  • Either whizz it up with a stick blender or keep it chunky.
  • To make the pizza, Set up the BBQ for the heat canyon technique, cover with lid and allow to heat up like an outdoor oven – you want a temperature of around 450°F.
  • Spread 1 tablespoon of tomato sauce over each dough round.
  • Add pepperoni, jalapeño mushrooms, bell peppers, mozzarella and remaining olive oil.
  • Dust a pizza stone or a large metal roasting tray with plenty of semolina flour.
  • Place the pizza on top and cook on the BBQ with the lid on for 10 to 12 minutes or until golden, crisp and the cheese has melted.