Char Grilled Pepperoni Pizza
|Pizza base mix||10 Ounce (280 Grams Or 1 Packet)|
|Hot water||1 Cup (16 tbs)|
|Tomato puree||2 Ounce (50 Grams Or 1/2 Tube)|
|Dried oregano||1 Teaspoon|
|Pepperoni/Chorizo sausage||2 Ounce, sliced (50 Grams)|
|Mozzarella cheese||4 Ounce, grated (100 Grams Or 1 Cup)|
Cover a grill (broiler) rack with heavy-duty foil, or two thicknesses of ordinary foil, and then oil the foil.
Mix the pizza dough with water according to the packet directions.
Knead in the bowl, then flatten between your hands to make a large, fairly thin round.
Place the dough round on the foil and cook over the fire (or lay the grill rack over the gas flames) for about 6-8 minutes until browned underneath. (You'll need to rotate the rack several times if cooking over gas flames to ensure more even cooking.)
Turn over and spread the cooked side with tomato puree.
Sprinkle with oregano, then top with pepperoni and the cheese.
Cover loosely with foil and continue cooking for a further 10 minutes or until the cheese has melted and the pizza is cooked through. (Again, you'll need to rotate the rack if over gas flames.)