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Impress your guests with this crowd-pleasing recipe and master the art of cooking a pizza on the barbecue. With its deliciously doughy homemade base and toppings of garlic mushrooms and fragrant red onions, it is sure to be a huge hit this summer. See method
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Note: the semolina makes a difference to the texture of the pizza base and stops the dough sticking.
Tip: roll out the pizza base between nonstick baking paper, wrap in cling film and freeze. When ready to use place on a baking try and use immediately.
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