Mini-pizza from the barbecue

Name: mini-pizza from the barbecue
Cook time: 45 min
Total time: 120 min
Yield: 8
Cuisine: Italian
Ingredients: 330 ml Duvel beer; 7 g dry yeast; 550 g wheat flour; 7 g salt; 100 g semolina; 375 g Mozzarella; 200 g Parmigiano Reggiano; 425 ml pizza sauce aromatizzata; 15 g fresh basil

Barbecue Italian style with a delicious pizza from the grill: it is possible

Ingredients

Kitchen Stuff

1 barbecue
1 terracotta flowerpot dish Ø 26 cm
1 spring form (∅ 24 cm)

Directions

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.
Pour in the beer and knead into a smooth dough with a mixer with dough hooks. Knead for 2 more minutes by hand.
Add some extra flour if the dough is too sticky.
Return to the bowl, cover with cling film and let rise for 1 hour in a warm, draft-free place.
Light the barbecue and spread the coals when they are red-hot evenly.
Place the terracotta dish upside down on the grill in the middle of the barbecue and close the barbecue with the lid.
Divide the dough into one piece per portion. Sprinkle some semolina over the worktop and shape the dough into a scoop per portion.
Roll them through the semolina and place them on a baking tray. Let rise for another 15 minutes covered with cling film.
Meanwhile cut the mozzarella into slices and grate the Parmesan cheese.
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.
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.
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.
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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