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
Toppings
- Three spoonfuls of Italian canned pureed tomato
- 1 small zucchini
- 100g of mushrooms
- ½ green pepper
- ½ yellow pepper
- 50g Parmesan cheese
- pepper
- olive oil
The secret of yeast
Whether you use dry or fresh yeast, for better results, first dilute it in lukewarm water and let it rest for 5 minutes before adding it to the dough. This will reactivate it. You will know this is happening when bubbles appear on the surface.IN THE KITCHEN
- For the dough: Follow the same instructions as in the previous recipe.
- Wash the zucchini, cut off the ends. Cut into strips with a peeler. Trim the stalks of the mushrooms and quarter. Wash the peppers and cut into fine strips.
- Spread the pizza dough onto a tray covered with parchment paper. Spread the tomato on the base with a spoon, ass the strips of zucchini, the peppers, and the mushrooms.
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 flakes of Parmesan cheese, pepper, and some drops of olive oil before serving.
