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Grilled Pizza
Serves 2
Preparation time: 20 minutes
Cooking time: approx. 5 minutes
Difficulty: **
Pizza Dough
- 5g active dry yeast
- 1 tsp sugar
- 200g flour
- 50g corn flour
- ½ tsp salt
- 120ml warm water
- 1 yoghurt cup
- 60ml olive oil
Topping
- 2 chicken breast fillets
- 50g mozzarella cheese
- ca. 20 multi-coloured cherry tomatoes
- 4 fresh figs
- 20g rocket lettuce
- 20g parmesan cheese
- Pour the warm water into a bowl, add the yeast and sugar. Let it rest for 10 to 15 minutes, until frothy.
- Combine the flour, corn flour and salt. Form a well in the centre and pour in the yeast mixture. Add the yoghurt. Knead the dough until it comes together. It should be elastic and slightly sticky.
- Form a ball, place it in a lightly oiled bowl and cover with a clean cloth. Let the dough rise in a warm place for 1 hour, until it has doubled in size.
- Cut the dough into 2 equal halves and spread out by hand on a floured surface.
- Turn on the barbecue, place the pizza stone on the grill and heat for 10 minutes. When it is hot, place the pizzas on top, close the barbeque and cook 2 to 3 minutes, or until nicely grilled on the base.
- Brown the chicken breast fillets on the barbeque and continue to cook on low heat. Set aside.
- With the help of a spatula, flip the pizzas over. Brush with olive oil. Spread the fresh cheese on pizza, add the sliced chicken fillets and quartered figs. Continue to cook for 2 minutes.
- Scatter cherry tomatoes, parmesan cheese and rocket lettuce over pizza. Season with salt and pepper. Serve immediately.
