Barbecued Pizza

Heat the barbecue until the embers are glowing, but the main heat of the barbecue has died down, as you don’t want a fierce heat.

Mix the yeast, flour, salt, and sugar together in a large mixing bowl. Measure 300ml hand hot water into a jug . Pour the water into the flour mixture and stir until it forms a soft dough. Turn the dough onto a work surface and knead for 10 minutes until smooth.

Divide the dough into 4 equal piece and roll into roughly shaped large circles, as thin as possible. Place on a greased baking tray and cover with oiled cling film. Allow to rise for about 30 minutes in a warm place until doubled in size.

To cook, brush the grill racks with a little oil, the place the pizza on the barbecue and cook for 3-4 minutes on each side until puffed up and lightly charred.

Spread the pizza with tomato pasta sauce, top with crumpled parma ham, mozzarella and sundried tomatoes cover with the bbq lid and bake for a further 3-4 minutes until the cheese has melted. Top with basil leaves.