BBQ Pizza, smoky

Ingredients for 2 servings:

• 400 g flour
• 1 pack of yeast
• 3 tbsp olive oil, good
• 1 tsp salt
• 1 tsp sugar
• 50 ml water, lukewarm
• 2 large white onions
• 3 large onions, red
• 2 garlic cloves
• 500 g minced meat, mixed or beef
• 1 pack of smoked bacon
• 250 g tomatoes, pureed
• 5 small tomatoes, fresh for topping
• 4 tsp thyme
• 1 red chili pepper(s)
• 3 tbsp ketchup
• 2 tsp honey or cane sugar
• 1 tsp Worcestershire sauce
• 1 pack of grated cheese
• possibly smoked salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

ala Jogiwogi

To bake a good pizza, you first have to make the dough. For one baking tray, I use about 400g of flour, 1/3 a packet of yeast, 1 teaspoon of salt, 1 teaspoon of sugar, 3-4 tablespoons of good olive oil, and lukewarm water as needed. First, mix the dry ingredients. Add the olive oil and a splash of water, but not too much, as the dough shouldn’t be too soft. Mix everything well and then knead, adding a little more water if necessary, until the dough is smooth and nothing sticks to your fingers. Then cover with a damp cloth and let it rise in a warm place for at least 30 minutes. If you’re in a hurry, you can speed things up a bit by using a bit more yeast. For the topping, you’ll need 2 white and 3 red onions, and 2-4 cloves of garlic. 500g mixed minced meat or beef, a pack of smoked bacon, 4-5 tsp thyme, salt, pepper, 1-2 red chilies, 250g passata and a few small fresh tomatoes, 1-2 tsp Worcestershire sauce, 3-5 tbsp ketchup, grated cheese, 2-4 tsp honey or cane sugar. Fry the minced meat and bacon in a little oil. Slice the onions into half rings, finely chop the garlic, and add to the meat. Fry everything together until the onions are nice and translucent. Season well with salt and pepper, then add the passata and stir well. Add the thyme, chilies, Worcestershire sauce, ketchup, and honey, season to taste, and let everything simmer slightly so the mixture doesn’t run off the pizza. Roll out the pizza dough to about 0.8 cm thick and press the edges up slightly. Spread the minced meat mixture on top. Arrange the small tomatoes on top and then sprinkle with grated cheese. Then bake in an oven preheated to 200°C for about 30–45 minutes. It’s usually done when the cheese is a nice golden yellow. Tip: If you have smoked salt, you can use it to season the topping; it will give it an even more smoky flavor.