-
1
To make dough, put lukewarm water and the flours, pink salt, yeast and honey into the bowl of an electric mixer (or a large regular bowl if using a hand mixer). Add the oil while mixing.
-
2
Mix on a low speed for 1 minute, scrape down the sides then give it another blast.
-
3
Keep mixing on a low speed as you slowly add the oil, then mix for a further 5-7 minutes so you end up with slightly wet, smooth and elastic dough.
-
4
Transfer to a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for an hour.
-
5
Once raised, gently knock the dough back on a flour dusted surface then equally divide and roll into four rounds.
-
6
To make sauce, finely chop the onion and fry in a medium pan over a medium-low heat with two tablespoons olive oil for around 5 minutes or until softened but not coloured.
-
7
Crush in the garlic or add fresh at the end.
-
8
Finley chop and add the basil leaves along with chopped tomatoes and the oregano and season with salt and pepper.
-
9
Either whizz it up with a stick blender or keep it chunky.
-
10
For harissa smoked cauliflower, boil cauliflower head for 7-8 minutes, cover in Harissa paste then cook in middle of BBQ heat canyon for 45-60 minutes then add a squeeze of lemon juice after).
-
11
To make pizza, set up the BBQ for the heat canyon technique, cover with lid and allow to heat up like an outdoor oven - you want a temperature of around 450°F.
-
12
Spread 1 tablespoon of tomato sauce over each dough round.
-
13
Add mozzarella cheese, cauliflower, mushrooms, onions and remaining olive oil.
-
14
Dust a pizza stone or a large metal roasting tray with plenty of semolina flour.
-
15
Place the pizza on top and cook on the BBQ with the lid on for 10 to 12 minutes or until golden, crisp and the cheese has melted.
-
16
Dip leftover crusts into honey.
