Barbecued Pizzas

Dough: Combine the flour, salt, sugar and the yeast in a bowl. Stir the water and oil together and pour into the flour. Use a fork to make a loose dough then tip onto a lightly floured bench. Knead until smooth then place in a lightly oiled bowl. Cover tightly with plastic wrap and leave in a warm place until doubled in size – about 1 1⁄2 hours.

Preheat the barbecue.

Divide the dough into 8 pieces and roll out thinly on a lightly floured bench.

Brush one side with olive oil and place the oiled side down on the barbecue. Brush the top with oil. Cook for about 4 minutes or until the dough has puffed up a little and the underside is golden, then turn over. Spread with pesto or your favourite tomato sauce and top with several of the suggested topping ingredients. Cook for another 4 minutes or until the base is cooked. If using toppings that don’t need to be hot, remove the pizza when both sides are cooked and place on a serving plate. Top with your own combination. Add dressed salad leaves if desired. Makes 8 small pizzas