Barbecued pizza (pizza a la parilla)

Pizza a la parrilla is great for sharing as an appetiser at an asado. It’s usually simply topped with ham, cheese and perhaps an olive or two.

Credit: Rachel Tolosa Paz

• serves

  8

• prep

  35 minutes

• cook

  15 minutes

• difficulty

  Easy

Cook the pizzas on baking trays on the barbecue so the pizza bases don’t burn before the cheese has had time to melt. It’s also important to close the lid of the barbecue to keep the heat in. If you’re cooking over coals, be sure to cover the pizza with foil to prevent the embers and ash flying onto your toppings!

Ingredients

• 375 ml (12½ fl oz/1½ cups) tomato passata (puréed tomatoes)
• 200 g (7 oz) sliced salami
• 200 g (7 oz) thinly sliced ham
• 4 tomatoes, thinly sliced
• 1 red onion, thinly sliced
• 400 g (14 oz) coarsely grated mozzarella
• 2 tsp dried oregano
• 2 tsp dried chilli flakes
• handful black Spanish olives

Pizza dough

• 2 tsp dried yeast granules
• 1 tsp sugar
• 450 ml (15 fl oz) warm water
• 600 g (1 lb 5 oz) 00 flour, plus extra for dusting
• ½ tsp sea salt
• 2 tbsp olive oil, plus extra for greasing

Serves 8-10 as an appetiser or 3-4 as a main.

Rising time: 1 hour

Instructions

1. To make the pizza dough, combine the yeast, sugar and 200 ml (7 fl oz) of the warm water in a small bowl. Cover with plastic wrap and set aside for 5–10 minutes, until frothy.

2. To make the dough using a stand mixer, combine the flour and salt in the bowl of the mixer fitted with the dough hook attachment. Pour in the yeast mixture, olive oil and the remaining warm water and knead for 10 minutes, or until you have a smooth and sticky dough. Using floured hands, transfer the dough to a lightly oiled, large bowl.

3. Cover with plastic wrap or a clean tea towel and set aside for about 1 hour, until the dough has doubled in size.

4. To make the dough by hand, combine the flour and salt in a large bowl. Make a well in the centre, pour in the yeast mixture, olive oil and the remaining warm water, and use a fork or wooden spoon to mix until just combined. Scrape the mixture onto a lightly floured work surface and knead for about 10 minutes, until the dough is smooth but still a little sticky. Transfer to a lightly oiled, large bowl, cover with plastic wrap or a clean tea towel and set aside for about 1 hour, until the dough has doubled in size.

5. Preheat a barbecue hotplate to medium–high.

6. Divide the dough into two portions. On a lightly floured work surface, roll and stretch one portion of dough into a long oval or rectangular shape, about 35 cm x 20 cm (14 in x 8 in). Transfer the dough to a lightly floured baking tray and repeat with the remaining dough portion.

7. Spread the tomato passata over the pizza bases and top with the salami, ham, tomato, onion, mozzarella, oregano and chilli. Transfer to the barbecue, close the lid and cook for 15–20 minutes, until the pizza dough is golden and the cheese has melted. Scatter over the olives, cut the pizzas into squares and serve.

Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Cook the pizzas on baking trays on the barbecue so the pizza bases don’t burn before the cheese has had time to melt. It’s also important to close the lid of the barbecue to keep the heat in. If you’re cooking over coals, be sure to cover the pizza with foil to prevent the embers and ash flying onto your toppings!