For the pizza dough
strong white bread flour, plus extra for dusting
½ tsp easy or fast-action dried yeast
For the dressing
2 tbsp thick Greek yogurt
(if you can’t find any, squeeze a little lemon juice into milk and leave for 5 mins to sour)
½ garlic clove, crushed
1 lemonx, zested and juiced
1 tsp Dijon mustard
For the topping
6 spring onions
3 Little Gem lettuces, cut in half
200g Tenderstem broccoli
30g walnuts, toasted and roughly chopped
oil, for brushing
To make the pizza dough, mix the yeast, flour and a big pinch of salt in a large bowl. Pour 120ml warm water and beat together with well-floured hands to form a smooth dough. Put the dough back into the bowl, cover with a tea towel and leave it warm somewhere to double in size.
For a buttermilk covering, mix together all the ingredients, adding lemon juice and some seasoning to taste. You can make the dressing a day before.
Get the barbecue intensely hot. Brush the spring onions, broccoli and the cut side of the lettuce with little oil, and then put all the veget-ables on the barbecue and cook it until charred; Broccoli will take the longest around 8-12 mins. Keep the plate ready so when cooked, you can remove it.
On a lightly floured surface, roll the pizza dough into a circle around 30cm in diameter. Flour a large piece of foil, keep the dough on top and place on the barbecue carefully. Put the lid on the barbecue and cook the dough with the lid for 6-8 mins., flipping halfway, or until fully cooked. It might take slightly long if the barbecue has lost some heat. Dress the dough with charred veg, and scatter over the toasted walnut and lemon zest to serve.
Also Try this Recipe – BBQ Thai Style Chicken Recipe
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