Yes, you can cook pizza on a barbecue - As long as your Barbecue has a hood. The result is delicious flavour and a crisp base. This recipe is simplicity itself; just use a ready-made base and throw on some vegetables and cheese.
Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes
1 teaspoon olive oil
1 red capsicum , thinly sliced
1 green capsicum (bell pepper), thinly sliced
250 g mushrooms, sliced
½ teaspoon dried oregano
sea salt and freshly ground black pepper
1 ready-made thick pizza base, about 25 cm across
¼ cup (60 ml) tomato pasta sauce
250 g mozzarella, thinly sliced
freshly ground black pepper
Heat the oil in a large non-stick frying pan over medium heat. Cook the capsicums for 5 minutes or until tender and crisp. Add mushrooms, oregano and a pinch of salt, and cook until the mushroom liquid has evaporated (about 4 minutes). Set aside.
If using a pizza stone, place the stone onto the hotplate or grill rack before heating. Preheat with the hood down on high for at least 15 minutes. Preheating the stones will make the base of the pizza crispy. Alternatively, lightly grease a 30 cm pizza tray or a large metal baking tray. Place the pizza base on the stone or tray. Spoon tomato pasta sauce over the base. Add the capsicum mixture and top with mozzarella; season with pepper.
Place the pizza on the barbecue with hood closed, and bake for 15 minutes or until the crust is golden-brown and crisp, and the cheese is melted and bubbly.