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1
In the kitchen: begin with the dough.
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2
Mix the dry yeast with the salt and water.
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3
Let the yeast dissolve.
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4
Mix the two types of flour in a food processor and add the water mixture.
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5
Knead for 10-15 minutes until it forms a smooth dough.
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6
Roll it into a ball on a floured surface and leave it in a covered bowl to rise for about 1 hour.
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7
Peel the potatoes and cut them into 1/2cm x 1/2cm cubes.
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8
Blanch them briefly in boiling salted water until they are almost done.
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9
Drain.
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10
Peel the onion and slice thinly.
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11
Add a bit of salt to it.
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12
Wash the chives and cut very finely, then place them in the fridge.
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13
Grate the cheese and slice the ham.
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14
When the dough has risen, divide it in 8 pieces.
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15
Form them into small oval-shaped pizzas and place them on the baking tray dusted with flour.
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16
Brush the pizzas with sour cream, leaving about a 1cm margin around the edge.
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17
Top with sliced ham, potato cubes, onion and cheese.
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18
At the Barbecue: prepare the barbecue for indirect heat approx.
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19
250C.
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20
Put the pizza stone on and let it preheat for 15-20 minutes.
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21
Place the baking tray with the pizzas on to the stone and close the lid.
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22
Let them bake for 6-8 minutes.
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23
Regularly check that the crusts are not burning.
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24
If so move slightly on the stone.
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25
Remove pizzas from the grill when the dough is golden brown, the topping has browned and the cheese is melted.
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26
Serve with a generous amount of chives and salt and pepper to taste.
