Homemade pizza is one of the favourites in this house – guaranteed to be in the top 3 if I ask the kids what they want for dinner.
Pizza does not have to be an unhealthy option and seeing as the kids love it, I always top them with lots of grilled veggies. For the pizza dough, I use is this simple taste recipe, which makes 4 bases. We use 2 and then wrap the other 2 (as a ball) in glad wrap and freeze for next time.
Depending on what meat we have available will determine what goes on the pizza – usually one ham and one salami or chicken or fish if we have any leftover. I always put some caramelised onion on the pizzas, except when I caramelise the onion and it sits on the stove and I forget about it when I am assembling the pizza, in which case it gets left off as I inevitably find it after we’ve finished dinner – this happens far too often!
Our pizzas are always cooked on a pizza stone in the weber. If you don’t have a pizza stone, I highly recommend getting one, you will never go back to cooking pizza without one.
The ingredients on these pizzas are what we regularly have, but really any meat, cheese or vegetable you like can go on a pizza. If you haven’t tried topping a pizza with kale, I highly recommend it. Once it has been chopped, lightly toss it in about 1 tbs of olive oil. When it cooks, it goes really crispy, adding to the pizza.
- Pizza dough
- 1 onion, finely sliced
- 1 tbs olive oil
- 1 tbs balsamic vinegar
- 1 small eggplant, sliced and grilled
- 1 potato, sliced and grilled
- 250g pumpkin or sweet potato, sliced and grilled
- 1 small zucchini, sliced and grilled
- 6 mushrooms, finely sliced
- 60g ham, finely sliced shredded
- 60g mild salami, finely sliced shredded
- 300g grated cheese
- 2 cloves garlic, crushed
- 1/4 cup olive oil
- 10 kale leaves, stem removed, finely chopped and tossed in olive oil.
- Make the pizza dough as per the link above and allow to sit and rise for several hours.
- To make the caramelised onion, heat a small saucepan over medium heat, add the olive oil and the onion, place the lid on, reduce to low heat and allow the onion to sweat, ~5-10 minutes. Once translucent, add the balsamic vinegar and cook for a further 2-3 minutes. Turn the heat off.
- Grill the eggplant, potato, pumpkin and zucchini in a frypan or on the BBQ. Set aside. The caramelising of the onion and grilling of veggies can be done hours ahead and kept in the fridge until needed.
- When ready to assemble the pizzas, preheat the BBQ to at least 200°C with the pizza stone in place (this can also be done in the oven).
- While the stone is heating, assemble the pizzas. Role out the dough on baking paper to ~5mm and no bigger than the pizza stone. Mix together the crushed garlic and 1/4 cup oil and spoon this over the bases of the pizza, garlic and all.
- Sprinkle and thin layer of cheese onto each pizza, followed by 1/2 the caramelised onion per pizza, then follow as below:
Pizza 1: salami, potato, eggplant, mushroom
Pizza 2: ham, pumpkin, zucchini, mushroom
Then top pizzas with remaining cheese and finely chopped kale, if using. Cook for about 15 minutes or until the base is crispy and topping is cooked.