Grilled pizza with raw ham and truffle mascarpone

Name: grilled pizza with raw ham and truffle mascarpone
Cook time: 45 min
Total time: 135 min
Yield: 4
Cuisine: Italian
Ingredients: 700 g wheat flour; 100 g wheat semolina; 7 g dried yeast bag; 450 ml tap water handwarm; 2 tl salt; 1 el liquid honey; 50 ml traditional olive oil; 400 g tomato cubes leaked out; 2 grilled red pepper pot 295 g; 1 toe garlic; 15 g fresh basil; 150 g mini buffalo mozzarella; 100 g raw ham; 3 tl truffle mushroom tapenade potty 80 g; 250 g mascarpone soft cream cheese; 40 g arugula

Pizza from the barbecue with tomato sauce, raw ham, arugula and truffle mascarpone.

Ingredients

Kitchen Stuff

1 barbecue with lid
1 blender
1 rolling pin
1 baking paper

Directions

Put the flour, wheat semolina and the yeast in a large bowl. Pour in the water and knead into a cohesive dough.
Knead in the salt and honey and then the olive oil until a smooth dough is formed. Cover and leave for 1 hour at a draft-free location.
Knead the dough again after 1 hour and divide into 4 equal spheres. Let rise for another 30 minutes.
Light the barbecue. Puree the tomatoes, peppers, garlic and basil in a high cup with a hand blender to form a sauce. Season with salt and pepper.
Halve the mozzarella balls and cut the ham into long strips. Mix the truffle tapenade through the mascarpone.
Place a dough ball on a sheet of baking paper and sprinkle with some semolina. Roll out the dough into a flat circle of max. 3 mm thick.
Place the pizza base on the barbecue with the baking paper upwards and close the lid. Grill the pizza dough in approx. 3 min. Crispy and brown.
Take the pizza from the barbecue. Cover the grilled side with sauce and mozzarella and grill in 3 min. Until done with the lid on the barbecue. Remove the baking paper.
Take the pizza off the barbecue and top with ham, truffle mascarpone and arugula. Make 3 more pizzas.