Ingredients
- 1 Pizza base
- 250 grams shredded mozzarella cheese
- 150 grams of sliced pepperoni or 10-15 slices (depending on the size of the pepperoni)
- 500g tomato / passata sauce
Method
Sauce
500g tomato / passata sauce (Italian herb) or as an alternative, add a teaspoon of herbs such as basil, parsley, oregano and onion and garlic powder to any tomato passata in a medium bowl and mix until smooth.
Step 1
Set the barbecue burners to high and bring the temperature to 572ºF or 300ºC. This should take around 5 minutes depending on outdoor temperature.
Step 2
Spread passata or tomato sauce mixture evenly over the pizza base, making sure to cover the surface while leaving a small border around the edges.
Step 3
Add mozzarella and pepperoni on top, spreading them out so that each slice gets a good amount of both toppings.
Step 4
Cook for 3–4 minutes with the lid down, or until the cheese is bubbling and the base is crisp and lightly golden.
Step 5
Remove the pizza carefully from the barbeque and serve immediately while it’s hot and the cheese is still melty.