The sun is out and you want to be using the BBQ but it is sometimes hard to think up vegetarian dishes and also keep the kids content at the same time. I served up this Mushroom Pizza with a big salad on the side and for once everyone was happy. You will need a BBQ with a lid though, but the additional heat that a BBQ can go (around 400C) makes the pizza that much better and as close as I am ever going to get to owning a wood-fired pizza oven.
Mushrooms, thinly sliced
Pastata (I use Pizza Express)
Sea salt and freshly ground black pepper
Garlic oil (made with peeled garlic cloves whizzed up with extra virgin olive oil)
Truffle oil (optional)
A pizza stone really helps when cooking pizza on the BBQ or in the oven as the pizza has a hot base to go onto and the bottom crisps up beautifully, but if you do not have one, preheat the BBQ or oven (as hot as possible) with a metal tray in side and transfer the pizza straight on to that.
Roll out the pizza dough as thin as possible. Place the disk onto a floured flat baking sheet. Shake the sheet to ensure the pizza is not going to stick. Add your toppings, tomato first and then mushrooms. Season lightly and add the mozzarella, fresh thyme and drizzle with garlic oil or truffle oil if using. With a quick decisive motion, transfer the pizza directly on to you hot surface. Quickly close the oven or BBQ to avoid heat escaping. Cook until bubbling and golden brown.