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Lachie Strachan’s recipe for BBQ Pizza Panini

Peter 'Grubby' Stubbs
Article image for Lachie Strachan’s recipe for BBQ Pizza Panini

Lachy Strachan’s recipe for BBQ Pizza Panini

This recipe combines the classic Italian flavours of basil pesto, tomatoes, buffalo mozzarella,
and prosciutto, with the peppery freshness of rocket and the tangy sweetness of balsamic
glaze, all cooked to perfection on the BBQ to form the perfect pizza sandwich.


Serves 2:

  • 1 homemade fresh OR pre-made pizza dough ball
  • 1⁄4 cup basil pesto
  • 2-3 Roma tomatoes, thinly sliced
  • 200g Fresh mozzarella (ball), thinly sliced
  • 1 cup fresh rocket
  • 6 slices prosciutto
  • Balsamic glaze
  • Extra Virgin Olive Oil (for brushing)
  • Salt & pepper to taste
  • Flour, for dusting


  1. Preheat BBQ (lid closed) with pizza stone set up, for 20 minutes on high heat.
  2. Stretch out & shape pizza dough on a lightly floured surface to desired thickness. Transfer dough onto a pizza peel or Weber pizza tray.
  3. Lightly brush olive oil over the surface of the dough & fold in half, then oil the top surface. Place on top of pizza stone & cook for around 4-6 minutes or until browned.
  4. Remove dough from BBQ with care and place on wooden board. Unfold the dough and cool for a minute or so, as to begin assembling your panini fillings.
  5. Spread basil pesto evenly over the dough, leaving a small border around the edges. Place sliced mozzarella, followed by tomato slices, evenly over the pesto. Season with salt & pepper. Place prosciutto down, and finish with fresh rocket and a generous drizzle of balsamic glaze!
  6. Fold in half, ensuring all ingredients remain inside the panini & cut down the middle to serve & eat.
  7. Enjoy this Italian inspired twist on a sandwich & prepare yourself for the flavour experience which is the pizza panini.
Peter 'Grubby' Stubbs