Bruschetta Pizza on your Weber BBQ

1. If making dough: Make the dough by mixing the yeast, sugar and water in a jug. Set the mixture aside for 5 minutes, or until it starts to become frothy. Place the flour, semolina and salt in a large bowl. Add the yeast mixture along with the oil. Using your hands, mix together until a dough starts to form. Remove from the bowl and knead on a floured surface for 5 minutes, or until smooth. Place the dough in a floured bowl and cover with plastic wrap. Rest in a warm spot, and leave until the dough has doubled in size, approximately 60 minutes.
2. To make the garlic oil, combine the olive oil, garlic and mixed herbs.
3. Prepare the barbecue for indirect cooking over medium-high heat (200°C-260°C) with a pizza stone. If using a Weber Q, use a convection tray and roasting trivet with the pizza stone on top. Pre-heat the barbecue for 20 minutes.
4. Once the dough has risen, divide the mixture in equal portions (2 portions for large bases, or 4 portions for small bases). Roll the dough out on a floured surface to the size of your pizza stone. Place the pizza base on a piece of baking paper that has been generously dusted with fine semolina, this will help to slide the pizza off the paper if you wish to cook it directly on the stone. Spread the garlic oil all over the pizza bases.
5. Once your stone has preheated, place the pizza (on the baking paper) onto a Weber pizza serving tray to transfer it to the pizza stone. Bake, with the lid closed, for 10 to 15 minutes, or until the base is golden.
6. Remove the pizza from the barbecue, dress with the tomato slices, cracked pepper, balsamic glaze and basil leaves. Drizzle with olive oil and serve immediately.

Recipe and image replicated with permission from Weber Stephen Products Co. Australia