Tuesday, March 23, 2010

pizzas on the weber

On Friday night I went to Lisa and Neil's for pizzas on the BBQ.

The pizzas weren't cooked on any old BBQ, but on a charcoal weber. I've always thought of charcoal BBQs as a lot of hassle - when I was in the UK we had many a BBQ where there'd be lots of smoke and the meat would be burnt on the outside but raw in the middle. However Neil says it just takes experience to perfect the art of cooking with charcoal, but once you do the outcome is worth it. And I'm convinced - there's nothing quite like the smokey flavour it produces.

These were undoubtedly the best homemade pizzas I've ever had. The method involved throwing some pizza dough straight onto the grill, brushing with olive oil and leaving for 4-5 minutes. The base was then flipped, topped with a range of delicious ingredients and the lid was popped on the webber for about 10-15 minutes. The results were outstanding. Smokey, crunchy pizza base, succulent melted topping.

We had 3 different pizza flavours;

  • Tomato prosciutto and mozzarella
  • Field mushroom and Italian sausage
  • Coriander pesto and prawn (this got munched up before I could photograph)

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