STEAMOVENCOOKING with Tenina

Well,  thanks to Crossfire technology, (patented to Kleenmaid) there is now no need for a big ugly pizza oven! Try these recipes and you’ll never order Dominoes again!

MEAT PIZZA FOR BBQ

NEED:
1/3 quantity bread dough (I use the breadmaker)
OR
Large Turkish bread split in half.
1 brown onion diced
3 cloves garlic
1 small tub tomato paste
2 diced tomatoes
2 tablespoons olive oil
pepperoni, ham, proscuitto of choice
mushrooms (optional)
½ cup pizza cheese to taste
(Pizza cheese is a combo of cheddar, mozzarella and parmesan)
pizza tray with holes in base

DO:
Make bread dough and prove for a couple of hours.
Split mix into thirds and roll out dough as thinly as possible.
Set base aside.
Make sauce by frying onion, garlic in oil on Induction 6 until browned.
Add tomatoes and paste.
Cook until blended. Cool.
Heat the BBQ with lid down until it has reached 200 degrees.
Put toppings on pizza.
Place into centre of BBQ, close lid.
This should only take 10 minutes max.

TO SERVE:
Slice and get the next one ready quickly!

VEGETARIAN OPTION

NEED:
1/3 quantity of bread dough
Homemade pesto. (see this website)

Sliced zucchini that has been salted and drained.
Sliced 1/2 butternut pumpkin
Sliced eggplant (also salted and drained)
4 mushrooms
Feta
Basil
Rosemary
Rocket
Olive oil

DO:
Prepare base and set aside.
Prepare pesto.
Drizzle all the sliced veggies (except mushrooms) with olive oil and salt.
Cook on the BBQ on a high heat with lid down.
Turn and make sure they are fully cooked.
This should take approximately 10-15 minutes.
Meanwhile spread a generous amount of pesto on base.
Chop the rosemary finely and sprinkle on top of pesto.
When veggies are ready, place on top of pesto.
Add mushrooms.
Cook pizza for approx 10 minutes.
With pizza still on BBQ put feta, rocket and torn basil leaves on top.
Put lid down and cook a further 2-3 minutes. Serve immediately.