The perfect homemade pizza crust, topped with barbecue sauce and lots of meat. Yeah!
So I’ve updated this post with some more inspiring photos. The first ones were terrible. This looks much more appetising. Anyway that aside, Barbecue Meatlovers Pizza!
Oh yes! Friday night, here we go. Friday night has to be my favourite night of the week. It’s that lead up and anticipation to the weekend that I love. It’s knowing that this very night is the beginning to 2 days of what I want to do. No work. No grumpy clientele to deal with. Just breakfast and the newspaper and my fiancé and my pets and my camera and food and all the things I love.
In turn, Friday night in our household has become a little free-spirited too. There are no calories on Friday nights. That’s what Monday breakfast to Friday lunch time is about. No. Friday night is the best part of the weekend so no fun-police here. And if we aren’t going out, Friday night calls for just one thing …
I love making pizza from scratch rather than ordering take away. I know what goes into it and can add just what I like and make them as gourmet (or not) as I want. I make my own crust too. Never used too. I used to use pita breads and throw my toppings on that. Then I discovered homemade pizza crust. And that was that. Never going back now. Yes, it certainly takes more time than opening a pack of pita bread or a premade pizza crust. Both very convenient options when pushed for time. But what if I told you, it just takes a little time to make one batch, with much, much better flavour than store bought, and you could freeze 5 portions for the next 5 pizzas? Huh? Yep. Got your attention now, eh?
The process to make pizza crust is actually very simple. It’s just a little waiting time for the rise. But this dough can rise in as little as half an hour. Then split it in 6. One for now. Five for later. Sold
Then the toppings. I used to be a Hawaiian Thin n Crispy kinda gal. But I’ve broadended my horizions. I like trying unique flavours now. But my go to seems to have become Meatlovers. It starts with a barbecue base, some onions and mushrooms, followed by lots of meat, then mozzarella. I use chicken, beef mince, bacon (all raw – no pre-cooking involved) & pepperoni. I even cut up portions of each and store them in freezer bags with “Meatlovers pack” written on them. Just defrost, top and bake. Quicker than ordering in. It’s all very simple ingredients that somehow become some decadent feast when all combined. Although, I think Friday night makes everything feel a little more decadent. Or maybe it’s the glass of wine that comes along with it.
So here it is. A simple flavour combo compared to all the gourmet versions out there these days but it’s a goodun 🙂 Promise me you’ll try this and I know you’ll love it.
Oh and keep an eye out for my Tandoori Chicken Pizza and Chicken Pesto Pizza – two of my favourites, coming soon.
- 1 kg "00" flour or bread flour
- 14 g dried yeast or 2 packs
- 1 1/2 tablespoons caster sugar (see notes)
- 2 teaspoons salt
- 600 ml warm water
- 4 tablespoons olive oil (see notes)
- Olive oil extra for greasing and sealing
- Extra flour for dusting
- Your favourite barbecue sauce
- 1/4 small onion finely sliced
- 2 button mushrooms finely sliced
- 50 g raw chicken breast thinly sliced
- 50 g raw beef mince
- 1 bacon rasher chopped
- 8 thin slices of pepperoni
- handful of rocket chopped
- 40-50 g mozzarella
- 40-50 g cheddar
- Salt & Pepper
In the bowl of a stand mixer, combine the sifted flour, yeast and sugar. Stir through the salt. Make a well in the centre and add the warm water and oil.
Using a dough hook, mix on low-medium speed for 7-8 minutes (you can bring together and knead the dough by hand which may take around 10 minutes). When it's smooth and elastic, the dough is ready. If the dough still feels too sticky, you can knead in a little extra flour. Using extra oil or spray oil, lightly coat a bowl and place the dough in. Cover with plastic wrap and sit in a warm place until it has doubled in size. Normally half an hour will do it (especially if you place it under a warm light or lamp) but it may take up to an hour. Just make sure it doubles in size.
After it has risen, remove the plastic wrap and punch the dough down. Transfer to a lightly floured surface and split into 6 even pieces. Roll each into a ball (at this stage you can put any that you won't use in this meal into separate ziplock bags and freeze). Allow them to sit for another 15 minutes to rise a little again. Preheat oven to 215C.
On a lightly floured surface, pull & press the dough out gently with your fingers into a thin 10 inch circle. Transfer to a pizza tray (or see note below for pizza stone) that has been lightly dusted with flour (fine polenta gives a nice crunch to the base too) and lightly brush with a little olive oil (this will prevent the toppings from making the base soggy). Use your finger tips to indent the entire surface.
Lightly spread some barbecue sauce all over the base of the pizza. Sprinkle over half of the mixed cheeses, the onion next, then the button mushrooms. Now lay over the slices of chicken, followed by the beef mince, bacon and finally the pepperoni. Top the whole lot with a little rocket and the rest of the mixed cheeses. Season with salt & pepper.
Bake in the preheated oven for about 12 minutes. Keep an eye on it so that it doesn't burn.
Remove from the oven, throw a little more fresh rocket over the top, cut into slices and devour.
I like to use pizza stones as it makes the base extra crispy. If using a pizza stone, preheat them in the oven for 10 minutes before placing the pulled pizza base on top and topping as normal.
I use an Australian standard tablespoon equivalent to 20ml