Colorful pizza
Recipe Facts
Difficulty level:
easy ◉ ◉◎ ◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Pizza stone, grill
Ingredients
The day before, prepare a pizza dough from:
• 666 g flour (type 00)
• 433 ml cold water
• 20 g salt
• 1 pinch of fresh yeast
Per pizza:
• BBQ sauce of your choice
• 1 apricot, cut into pieces
• Sausage meat from the colorful Bentheimer pork
• red onions, cut into rings
• Feta, crumbled
Accessories are available in the FIRE&FOOD Shop!
preparation
➊ For the pizza dough, weigh the flour into a bowl. In a second bowl, mix the water and salt. Stir in about 60 g of the flour, then add the yeast and stir in. Then add the liquid to the flour, stir and knead for about 15-20 minutes until the dough is nice and elastic. Leave to rest for at least 2 hours, but preferably overnight.
➋ The next day, portion the dough into balls and let it rest again. Then shape them into pizzas by hand and spread each one with BBQ sauce of your choice, then spread the apricot, sausage meat in piles, onion rings and feta on the dough.
➌ Place a pizza stone on the grill and heat it to a very high heat. Grill the pizzas one by one on the stone.
Recipe by Andre and Melanie Molendyk
The grill expert runs a BBQ shop in Wietmarschen-Lohne. The range includes grills, grill accessories, meat, spices, gifts for barbecue evenings and everything else that professional and amateur grillers need. The grilled meat from Bentheim pork for this recipe comes from Nicole and Frank Geiger from the Geiger butcher's shop in Rheine. More: www.molendyk.de
Recipe from FIRE&FOOD issue 03/2022
