Lachie Strachan’s recipe for Hot Chilli Honey Sopressa Pizza

Lachie Strachan’s recipe for Hot Chilli Honey Sopressa 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. Spicy salami, lusciously salty mozzarella, harmonized with a sweet and spicy chili-infused honey. Keep the infused honey handy on the table for an additional drizzle of indulgence, just before you savor the flavours!

Ingredients

Makes 2 Pizzas

Base 

• 3 cups lighthouse bread & pizza
• flour
• 7g sachet of yeast’
• 2 teaspoons salt
• 1 1/3 cup lukewarm water
• 20 ml olive oil

Toppings 

• Passata
• Mozzarella cheese
• Grated parmesan cheese
• Sliced hot sopressa
• Capilano brand hot chilli honey
• Olive oil

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. Top the bases with the passata, hot sopressa slices & mozzarella. Finish with some grated parmesan & a good drizzle of the hot chilli honey.
5. Place tray & pizza on top of pizza stone, close the lid & cook for around 10 – 15 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 olive oil on top prior to cutting and serving.