Lachy Strachan’s recipe for focaccia pizza

Pizza on the BBQ just hits different! The high temperatures created in the BBQ, combined with a pizza stone will give you pizza shop style pizzas right in your own backyard. Do yourself a favour and grab some extra Weber pizza trays as this makes cooking multiple pizzas much easier. You can always throw topping on a pitta bread, mountain bread or premade pizza base, however after much testing the Lighthouse Brand Bread & Pizza Flour is by far the easiest and the best! Better yet all the instructions on making the base are on the back of the box. You can get creative with your toppings but remember less is more!

Instructions

1. Follow instructions on the back of the Lighthouse Bread & Pizza Flour box to make base
2. Preheat BBQ on high with pizza stone in place for at least 20 minutes. Make sure pizza stone always goes into a cold BBQ as it will crack if placed into an already hot surface.
3. Lightly flour x2 Weber pizza trays & roll out dough until it fills almost to the edges of the tray.
4. Sprinkle Treebark & granulated garlic over each base, scatter red onion & drizzle a little olive oil over the top.
5. Place tray & pizza on top of pizza stone, close the lid & cook for around 10 minutes per pizza. You can lift the lid to check on the pizza and I use a flat spatula to lift and check under the
   base. Pull off when the base has a nice golden colour but not too dark.
6. Let rest for 2-3 minutes and use a sharp pizza cutter to cut on tray and serve. I drizzle a little more olive oil on top prior to cutting and serving.

Ingredients

Makes 2 Pizzas:

Base:

• 3 cups lighthouse bread & pizza flour7g sachet of yeast
• 2 teaspoons salt
• 1 1/3 cup lukewarm water
• 20 ml olive oil

Toppings:

• Greenwood – Treebark Seasoning
• Granulated Garlic
• 1 red onion sliced
• Perfect Pizza cheese
• Olive oil