• 4 tbsp instant yeast
  • 2 tsp caster sugar
  • 1 ½ cups warm water
  • 5 cups plain flour, include extra for rolling
  • 2 tbsp extra virgin olive oil
  • 2 tsp sea salt
  • 350g tomato passata
  • 100g goat’s cheese
  • 100g mozzarella cheese, slices
  • 100g spinach & rocket leaves
  • 250g cherry tomatoes, halved
  • Chilli flakes to serve
  1. Combine yeast and sugar in a large bowl. Place the bowl to the side for 5-10 minutes until bubbly.
  2. Add flour, oil, and a pinch of salt to the large bowl and stir with a spoon until the yeast mixture is smooth. Add a little more water or flour if needed, to form a smooth dough.
  3. Knead dough on a flat surface for 5 minutes until smooth and elastic.
  4. Heat pizza stone in the BBQ to high, or till 300 degrees Celsius.
  5. Lightly dust a clean work surface with flour and divide dough into 6 even pieces. Roll out each piece until 5mm thick for size.
  6. Spread tomato passata on each base.
  7. Top with goat’s cheese, mozzarella, cherry tomatoes and a drizzle of olive oil.
  8. Cook on pizza stone for 5-6 minutes, rotating halfway through cooking.
  9. Remove pizza from stone, place on a board and top with spinach, rocket leaves and drizzle of olive oil. Add some chilli flakes if you like.

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