Pizzette bases

Basically mini-pizzas, pizzette are a great size for brunch or as part of a feast. As long as you have a hot clean grill, the pizzette bases can be cooked directly on this before the toppings are added and the cooking finished at a lower temperature to the side. Who would have thought of barbecued pizza? Yet it works fantastically and you get the proper smoky flavours of a wood-fired oven. This recipe makes enough dough for 10 pizzette. Any leftover dough can be kept in the fridge, wrapped in cling film, for a few days.

Makes 10

You’ll also need a lump of oak or beech wood

1 x 7g sachet (2¼ tsp) dried yeast

350ml (1½ cups) lukewarm water

500g (3²/₃ cups) white bread flour, sifted

100g (½ cup) semolina flour, sifted

½ tsp fine salt

1½ tsp caster (superfine) sugar

2 Tbsp olive oil

Whisk the yeast into the lukewarm water to dissolve. In another bowl, combine the flours, salt, sugar and olive oil, then gradually stir in the yeast mixture until the dough starts to come together. On a floured surface, knead with your hands until you have a fairly smooth, elastic dough, then return the dough to the bowl, cover with a damp clean cloth and leave in a warm place for 30 minutes, or until doubled in size.

Evenly divide the dough into 10 balls, then roll out on a lightly floured surface to form small pizzette.

Set the barbecue for direct/indirect cooking and place the lump of wood in the indirect heat zone. Ensure the grill is nice and clean – and very hot – before starting to cook. Lightly oil the pizzette bases on both sides, then carefully place on the grill in the direct heat zone and cook for 2–3 minutes; they should start to puff up and bubble. Turn over and cook for a further 2 minutes before moving to the indirect heat zone. Add your choice of the toppings, then finish cooking as instructed.