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Cindy Capps Lepp
Mini-pizza from the barbecue
Barbecue Italian style with a delicious pizza from the grill: it is possible
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Ingredients
Directions
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Heat the beer in a saucepan until hand warm and add the yeast. Put the flour and salt in a bowl and make a well in the middle.
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Pour in the beer and knead into a smooth dough with a mixer with dough hooks. Knead for 2 more minutes by hand.
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Add some extra flour if the dough is too sticky.
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Return to the bowl, cover with cling film and let rise for 1 hour in a warm, draft-free place.
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Light the barbecue and spread the coals when they are red-hot evenly.
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Place the terracotta dish upside down on the grill in the middle of the barbecue and close the barbecue with the lid.
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Divide the dough into one piece per portion. Sprinkle some semolina over the worktop and shape the dough into a scoop per portion.
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Roll them through the semolina and place them on a baking tray. Let rise for another 15 minutes covered with cling film.
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Meanwhile cut the mozzarella into slices and grate the Parmesan cheese.
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Roll out 1 roll of bread dough to a diameter of 22 cm and a thickness of approx. 2 mm. Sprinkle some semolina on the inverted spring forming base.
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Place the pizza base on it. Cover with 2 tbsp pizza sauce, but leave 1 cm off the edge. Sprinkle with 25 g Parmesan cheese and place about 4 slices of mozzarella.
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Carefully let the pizza slide from the bottom of the spring to the terracotta dish. Fry the pizza in 5-6 minutes until done with the lid on the barbecue.
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Sprinkle with basil. Make the rest of the pizzas.
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Nutrition
540Calories
Sodium33% DV800mg
Fat26% DV17g
Protein56% DV28g
Carbs21% DV64g
Fiber16% DV4g
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