Vegetarian Grilled Pizza

"Harissa smoked cauliflower make this grilled pizza a real winner."
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Ready In:
2hrs 30mins
1 Pizza




  • To make dough, put lukewarm water and the flours, pink salt, yeast and honey into the bowl of an electric mixer (or a large regular bowl if using a hand mixer). Add the oil while mixing.
  • 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 two tablespoons olive 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.
  • For harissa smoked cauliflower, boil cauliflower head for 7-8 minutes, cover in Harissa paste then cook in middle of BBQ heat canyon for 45-60 minutes then add a squeeze of lemon juice after).
  • To make 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 mozzarella cheese, cauliflower, mushrooms, onions 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.
  • Dip leftover crusts into honey.

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