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pizza on the barbecue
1 1/2 tsp. dry yeast 1/4 cup tomato paste or italian tomato sauce
1 cup luke warm water 6 oz. sliced salami
1/2 tsp. sugar 1 red pepper, roasted, skinned, and sliced
3 tbsp. olive oil 3/4 cup pitted black olives
3 cups all purpose flour 8 oz. grated mozzarella cheese

Combine yeast, water, and sugar together and stand in a warm place until mixture starts to foam. Add yeast to flour and oil and combine to form a dough. Knead on a lightly floured surface until smooth and elastic. Cover and stand in a warm place until doubled in size. Knock back dough and roll out to a rectangle the size of the base barbecue pan. Place dough into lightly oiled pan. Spread dough with tomato paste and top with salami, red peppers, olives, and lastly cheese. Cook pizza indirectly on high for approximately 20 minutes. Place pan directly over one burner on high for approximately two minutes to crisp the base.