Food & Drinks

These pizzas you want to throw on your barbecue today

(or in the oven, that works too)


When I spend the weekend in the south, I always try to spend at least one evening with my brother (the barbecue hero). Then I am guaranteed a well-filled table, half of which comes from the barbecue. And when I receive a photo in the afternoon of a baking sheet full of rising balls of fresh pizza dough, I know I have to hurry. Fresh pizza from the pizza stone, out of the Weber. Richly topped with homemade tomato sauce, grilled vegetables, and curls of Parmigiano, the piece of which was freshly cut a week earlier at the small idyllic market on the Amalfi Coast. Man oh man, what a feast. And because the weather is still nice and life should be celebrated, today three delicious summer pizza recipes. Fire up that barbecue or set your oven to 200 degrees. Thank me later!

 
(And for those who have time to make the dough themselves, the ready-made section at the Ap has the tastiest fresh pizza bases)

Basic pizza dough (for three pizzas)

  • 500 grams of spelt flour
  • 1/2 tbsp fine sea salt
  • 1 packet of dry yeast (7 g)
  • 1 tsp agave syrup/sugar
  • 2 tbsp extra virgin olive oil
  • 325 ml lukewarm water
  1. Sift the flour and sea salt onto a clean countertop and make a well in the center.
  2. Mix the yeast, sugar, and olive oil into the water and let the yeast mixture sit for a moment.
  3. Pour the mixture into the well and slowly mix some flour into the mixture with a fork.
  4. Mix the rest of the flour together with your clean hands.
  5. Knead until you have a smooth dough and place the ball in a large flour-dusted bowl. Cover with a damp tea towel and let rise for at least an hour in a warm place.
  6. Dust the clean countertop with flour and knead the dough to push the air out.
  7. Divide the dough into three balls and roll out until you have three equal pizza bases.

Basic pizza sauce

  • 1 large onion
  • 3 cloves of garlic
  • 2 cans of peeled tomatoes
  • 1 large can of tomato paste
  • 1 tsp smoked paprika
  • splash of balsamic vinegar
  • half a glass of red wine
  • salt and pepper
  1. Chop the onion into pieces and sauté it with a good splash of olive oil and the crushed garlic until translucent.
  2. Add peeled tomatoes and the paste, along with the other ingredients.
  3. Let simmer for at least half an hour over medium heat (the longer, the better).

Spread the sauce over the base and then top it with:

  1. Florets of broccoli, slices of zucchini, fresh spinach, and rings of red onion. Place the pizza on the stone or in the oven and only add pieces of soft goat cheese at the last moment. Let them bake for a few minutes.
  2. Slices of grilled eggplant, grilled strips of bell pepper, buffalo mozzarella, and fresh pesto. Garnish when serving with fresh parma ham and a handful of arugula.
  3. A thin layer of mascarpone or ricotta (shhh, not too much, it sticks too much to the hips), cherry tomatoes, and fresh basil. Garnish with arugula, balsamic, and a ball of fresh burrata when the pizza comes out of the oven.
  4. The same layer of mascarpone or ricotta, green asparagus, peas, fresh leaf spinach, and when you slide the pizza onto the plate, add some fresh smoked salmon.