Ingredients
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2 tsp active dry yeast
1/2 tsp sugar
2 1/4 cups all-purpose flour
1 tsp salt
1/2 tbsp olive oil
1 cup tomato pasta sauce
7 None anchovy fillets, halved
2 oz pitted black olives, halved
2 cloves garlic, peeled and sliced thinly
1/3 cup shaved Parmesan cheese
3 oz spicy pancetta
6 oz spicy Italian sausage, cooked
1 None fresh long red chili, sliced thinly
3.5 oz baby mozzarella balls, sliced
12 None fresh basil leaves
2 tbsp fresh oregano leaves
Preparation
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To make the pizza dough, combine yeast, sugar and 3/4 cup warm water in a small bowl. Cover and let proof in a warm place for 10 mins, or until frothy. Sift flour and salt into a large bowl. Stir in yeast mixture and 2 tbsp oil. Transfer to a floured work surface and knead until smooth and elastic. Place in a lightly oiled bowl, cover and let proof in a warm place for 1 hour, or until doubled in size.
Meanwhile, preheat grill.
Degas dough then knead on a lightly floured work surface until smooth. Divide dough into 3 portions. Roll each portion into a 6x16 inch rectangle.
Make 3 rectangles of foil large enough for pizza dough to fit on top. Brush foil pieces with oil then place dough on top. Place on grill over indirect heat and grill, covered, for 4 mins, or until browned underneath.
Carefully remove pizza bases from grill. Flip pizza bases over and brush cooked sides with remaining oil. Spread tomato sauce over bases then top with ingredients of choice except fresh herbs. Return pizzas to grill, cover and cook for 5 mins, or until browned underneath and crispy. Serve pizzas sprinkled with herbs.
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