Vegetarian Grilled Pizza - cooking recipe

Ingredients

1 cup all-purpose flour
1/2 cup strong white bread flour
2 tablespoons himalayan pink salt
1 (1/4 ounce) packet fast-action yeast
2 tablespoons honey
1/2 cup cooking oil
1 3/4 cups lukewarm water
1 medium onion
3 tablespoons olive oil
3 garlic cloves, peeled
sea salt and pepper
1/2 small bunch fresh basil
2 cups chopped tomatoes
1 teaspoon oregano
1 ball mozzarella cheese
harissa hot smoked cauliflower
2 mushrooms
1 jalapeno
1 grilled onion
semolina
honey, for drizzling

Preparation

To make dough, put lukewarm water and the flours, pink salt, yeast and honey into the bowl of an electric mixer (or a large regular bowl if using a hand mixer). Add the oil while mixing.
Mix on a low speed for 1 minute, scrape down the sides then give it another blast.
Keep mixing on a low speed as you slowly add the oil, then mix for a further 5-7 minutes so you end up with slightly wet, smooth and elastic dough.
Transfer to a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for an hour.
Once raised, gently knock the dough back on a flour dusted surface then equally divide and roll into four rounds.
To make sauce, finely chop the onion and fry in a medium pan over a medium-low heat with two tablespoons olive oil for around 5 minutes or until softened but not coloured.
Crush in the garlic or add fresh at the end.
Finley chop and add the basil leaves along with chopped tomatoes and the oregano and season with salt and pepper.
Either whizz it up with a stick blender or keep it chunky.
For harissa smoked cauliflower, boil cauliflower head for 7-8 minutes, cover in Harissa paste then cook in middle of BBQ heat canyon for 45-60 minutes then add a squeeze of lemon juice after).
To make pizza, set up the BBQ for the heat canyon technique, cover with lid and allow to heat up like an outdoor oven - you want a temperature of around 450°F.
Spread 1 tablespoon of tomato sauce over each dough round.
Add mozzarella cheese, cauliflower, mushrooms, onions and remaining olive oil.
Dust a pizza stone or a large metal roasting tray with plenty of semolina flour.
Place the pizza on top and cook on the BBQ with the lid on for 10 to 12 minutes or until golden, crisp and the cheese has melted.
Dip leftover crusts into honey.