Ingredients
For the dough
- 250 g of bread flour
- 1 packet of dehydrated baker’s yeast
- 125 ml of lukewarm water,
- 2 spoonfuls of olive oil
- 1 teaspoon of salt
- ½ teaspoon of sugar
For the bolognaise
- 200 g of minced pork
- 100 g minced veal
- 150 g of chopped canned tomato
- 1 onion
- 2 cloves of garlic
- 1 sprig of chopped parsley
- 1 sprig of chopped thyme
- 3 spoonfuls of olive oil
- salt
Toppings
- 1 red onion
- rocket salad leaves
- 1 fresh mozzarella
- 100 g of cherry tomatoes (optional)
Perfectly cooked
The secret for the perfect pizza is to cook at a very high temperature for a short time, so it does not get burnt while you are cooking the dough. The dough should always be at ambient temperature.In the kitchen
- For the dough: Dissolve the yeast in a little warm water. Place a mountain of flour on the worktop and in the center, add the salt, sugar dissolved yeast and oil. Knead, adding water little by little. Continue kneading energetically until the dough is soft and elastic. Place the dough in a bowl, cover with a clean cloth and leave in a warm place to rest for one hour, until it doubles in size.
- For the bolognaise: Peel and chop the garlic and onion. Heat the oil in a frying pan and add the onion, fry until it is transparent and add the garlic. Cook for about 2 minutes and add the mincemeat. When golden, add the tomato, the parsley and salt and cover. Cook on a low flame for 30-40 minutes.
- Prepare the toppings: Peel and cook the onion cut into thin strips. Drain the mozzarella and slice it. Spread the pizza dough onto a tray covered with parchment paper.
- Spread the bolognaise sauce and add the onion, sliced mozzarella and tomatoes.
On the barbecue
Place the PIZZA GRILL on the barbecue and preheat the barbecue to 600 ºF. Place the pizza on the hot PIZZA GRILL, close the barbecue and cook for 4-7 minutes.
Remove the pizza from the barbecue and add the fresh rocket leaves before serving.
