Thinking of trying out a pizza recipe this weekend so you can cook and eat outdoors and make the most of the good weather? If you're one of the many people who have been lucky enough to buy a pizza oven in recent months, chances are you're on the lookout for some delicious recipes to try out in your new garden accessory. Whether you're hosting a small family get-together or just want to have a fun garden pizza party with the kids, this delicious recipe will be a hit with everyone.
Don't worry if you haven't bagged yourself a pizza oven just yet, we've rounded up the best pizza ovens so you can find the perfect one for your space. Plus, this recipe can also be cooked using a pizza stone on the BBQ – perfect!
Keep scrolling for details on how to make this pizza, then head over to our best pizza oven recipes for more great outdoor cooking ideas.
- Thanks to the expert chefs at the Weber Grill Academy for this recipe – check out more of their inspirational barbecue recipes. This recipe was cooked on a BBQ using the Weber GBS Pizza Stone.
Pizza with Prosciutto and Wild Rocket
Ingredients for the tomato sauce:
- 1 tin tomatoes, chopped
- 1 tsp dried oregano
- 1 tsp sugar
- 1 tbsp olive oil
- Salt & pepper
Ingredients for the 50/50 dough:
- 300g strong white bread flour
- 300g Tipo 00 flour (Italian pasta flour)
- 1 sachet of instant dried yeast
- 3 tbsp, extra virgin olive oil
- 2 tsp caster sugar
- 2 tsp salt
Ingredients for the topping:
- 50g black olives
- 250g wet mozzarella
- Wild rocket to garnish
- 100g prosciutto ham
- Black pepper
1 First make the dough. Put the flour, salt, olive oil, yeast, sugar and water into a large bowl and mix with your hands and bind together. When the dough has formed, tip out and knead for 10 minutes. You can also complete this step using a stand mixer with a dough hook. Return dough to a greased bowl, cover and allow to prove for 1 hour, or until it has doubled in size.
2 To make the sauce mix together the chopped tomatoes, salt, pepper, oregano and sugar.
3 Split the dough into five equal balls. Make a dough ball in your hand by tucking all the creases and seams into the underneath of the ball. Roll out a thin base.
4 Thinly spread the tomato sauce, leaving a small gap all around the edge for the crust to form. Arrange the rest of the toppings evenly on the pizza leaving the cheese to last.
5 Using a dry well-floured pizza paddle firmly scoop up the pizza and shuffle it onto the pizza stone, cook for 3-5 minutes or until the base is crisp and the cheese is bubbling. This recipe uses the Weber GBS pizza stone, which is designed to cook perfect pizzas on the BBQ in minutes. If you're cooking this in a pizza oven, your cooking times will probably be less than this – check the manufacturer's guidelines for details.
6 Garnish with prosciutto and rocket.
Tip: You can freeze unused dough for future use.
Looking for more outdoor cooking ideas?
Beth's first journalism job was working for Real Homes magazine more than 18 years ago. It cemented her love of all things homes- and garden-related and she's never looked back since.
Her garden is a really important part of her family's home, and they were lucky enough to inherit a space with lots of lovely mature planting when they bought their 1930s home.
Since then, they've built several raised beds for a veg patch, increased the size of the flowerbeds to find room for yet more of her favourite David Austin roses and her husband's collection of hostas, created an outdoor living room complete with comfy sofas and festoon lights, and not forgetting the biggest challenge of all – trying to fit in the ever changing assortment of trampolines, climbing frames and outdoor toys that are inevitable when you have two young kids!
5 brilliant outdoor solar lights you need to illuminate your yard
Buying Guide With these outdoor solar lights, your backyard will look inviting all evening long
By Molly Cleary • Published
DIY outdoor showers: 11 designs and projects to try
Ideas Practical and budget-friendly – these DIY outdoor showers will inspire you to get creative with the toolkit in your plot
By Holly Crossley • Published