Pizza: Yummo Fetta Pizza

by Paul Thompson

Dough

  • 1.5 cups flour - high gluten
  • teaspoon salt
  • pinch of sugar
  • 5/8 cup water (warm) + 1 tsp yeast

knead, mix, etc. Frozen, then thawed for later.

Pizza

  • half red onion (raw)
  • tomato paste
  • 1 chicken breast (cooked)
  • 1/2 capsicum (small cuts)
  • Chilli Olive Oil
  • 80g fetta
  • Mozzarella
  • Bush tomato sauce (chilli)
Method
  1. Ensure the BBQ is on High, try have it at 200oC
  2. Put down a flour surface, put dough on top
  3. Punch dough, pushing out onto the bench
  4. Flip the dough a couple of times, pushing out even more
  5. Once dough is around half the size of the final pizza, pick up
  6. Start with stretching the dough, try to make sure there exists a nice round crust. Use knuckles to stretch.

Now for the pizza toppings

  1. Put on tomato sauce first, followed by a small amount of mozzarella. Less than normal
  2. This is followed in order by:
  • Capsicum
  • Red onion
  • Chicken
  1. Crumb the fetta over the pizza using your fingers to make small chunks
  2. Drizzle olive oil over the top, add tomato sauce as desired
  3. Cook on pizza stone in the BBQ until crust is firm on top.