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.
Add all the dry ingredients to a large mixing bowl, make a well in the centre, pour in the tepid water and add the olive oil. Mix together to make a soft but not wet dough. Turn out onto a floured surface and knead for 5 minutes, until the dough is smooth. Place into a clean bowl and cover with oiled cling film. Leave in a warm place until the dough has doubled in size. Heat the oil in a frying pan and sauté the mushrooms with the garlic until soft.
Preheat the BBQ to hot, around 250°C, you should only be able to hold your hand 15cm away from the coals for a couple of seconds. Divide the dough into 4, dust the work surface with semolina and roll out each pizza into a 27cm round. Stack between nontick baking paper. One at a time, place a pizza base on a thick oiled baking tray that will fit onto your BBQ. Spread each pizza base with 2tbsp of soured cream, top with slices of the red onion, mushrooms and rosemary leaves, drizzle with oil, season with salt and pepper.
Place the tray on the hot grill and cover with the BBQ lid, bake for 12 minutes or until crisp and the dough has puffed up.
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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