Goat cheese tomato pizza with rosemary
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
for 2 large or 4 small pizzas
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Wood-fired grill, pizza stone
Ingredients
For the yeast dough:
• 500 g wheat flour type 405
• 300 ml water, lukewarm
• 1-2 tsp salt
• approx. 10 g fresh yeast
• 2 tablespoons olive oil
For the pizza:
• Yeast dough
• 120 g goat's cheese
• 250 g mixed colored cocktail tomatoes
• 1 red onion, cut into rings
• Rosemary sprigs
• Olive oil for drizzling
• Salt and pepper
• Flour for the work surface
More pizza recipes can be found in FIRE&FOOD 02/22!
Spices available in the shop!
preparation
➊ For the dough, dissolve the yeast in lukewarm water. Then add flour, salt and olive oil and pour into a dough mixer. Then knead the ingredients for 15 minutes to form an elastic, homogeneous dough. You can of course also do this by hand.
After kneading, cover the dough with a damp cloth and leave it to rest until it has doubled in size. The dough can also be kept in the fridge overnight if you don't plan on using it until the next day. For four smaller pizzas, divide the dough into four pieces, or for two larger pizzas, divide it into two pieces. Then let it rise again and the dough is ready to use.
➋ Preheat a pizza stone in a closed grill or heat a wood-fired grill until a temperature of approx. 250 °C is reached.
➌ Roll out the prepared dough into a round sheet about 5 mm thick. Spread with goat's cheese, then arrange the halved cocktail tomatoes, onion rings and rosemary sprigs on top. Season with salt and pepper.
➍ Finally, drizzle with a little olive oil and bake on the pizza stone or in the wood-fired oven until the edges are crispy. Best enjoyed straight from the oven.
TIP: In the summertime you can add some strawberries with a dash of balsamic vinegar as an additional topping.
Recipe by Marion Fetscher
Marion Fetscher is a passionate griller and, together with her husband Elmar Fetscher, founded Europe's largest BBQ magazine FIRE&FOOD in 2002. She loves vegetarian dishes and especially creative recipe ideas from the plancha and the fire plate, such as those from OFYR and the Black Forest stove.
Recipe from FIRE&FOOD issue 02/2022
