INGREDIENTS

Ingredients

• 1 packet of active dry yeast
• 1 pinch sugar
• 6.8 fl oz lukewarm water
• 10.6 oz fine wheat flour
• 2-3 tbsp olive oil
• 1 tsp fine sea salt
• Flour for work surface
• 2-3 garlic cloves
• 1 red chili pepper
• 2 sprigs of thyme
• 2 sprigs of rosemary
• 10.6 oz chopped tomatoes
• Salt
• Freshly ground black pepper
• 7 oz cocktail vine tomatoes
• 3 oz arugula
• 12 slices of cured ham
• 4 tbsp grated Parmesan

BURNER SETTING

• LEFT: Low
• CENTER: High
• RIGHT: High

Equipment Needed

• Pizza stone

HOW TO MAKE IT

Directions

1. Add the yeast and sugar to the lukewarm water and stir until both have completely dissolved. Sieve the flour into a large mixing bowl, add the yeast mixture, olive oil and sea salt and knead for several minutes to form a smooth dough. Then cover with saran wrap and leave to rise at room temperature for approx. 45-50 mins until doubled in size.
2. Meanwhile, peel and finely dice the garlic. Cut the peppers in half lengthways, remove the core, and dice finely. Pluck the herbs from the stalks and chop finely. Mix the ingredients with the chopped tomatoes and season generously with salt and freshly ground black pepper.
3. Remove the grates from the main grill surface and insert the pizza stone. Preheat the grill on high indirect heat (445-510°F).
4. Divide the risen dough into two pieces and shape into 2 rectangular dough sheets measuring approx. 10 x 15 inches on a floured work surface. Spread half of the sauce on each of the dough sheets, halve the tomatoes, and divide between the doughs.
5. Place the prepared pizzas one after the other on the pizza stone and bake with the lid closed for 8-10 minutes until crispy.
6. To serve, top with half the arugula, ham, and grated Parmesan.

Tip

For even better results, you can leave the pizza dough to rise overnight. This makes it even finer and crispier.