Asapragus, Pancetta and Parmesan Pizza

14 Apr 2020

Asapragus, Pancetta and Parmesan Pizza

1 Hour 5 Minutes | easy | Serves 4

This recipe uses the Jupiter Outback’s ceramic stone to make pizza with a crisp bottom and bubbly crust. The lidded design of the BBQ means the inside gets far hotter than a conventional oven, so you get really impressive results. This recipe is for a ‘white pizza’ with an addictive creme fraiche base but of course, there are many other options. Don’t worry if your pizza isn’t perfectly round! It will still taste amazing.


  • 500g plain flour (For the dough)
  • 7g instant yeast (For the dough)
  • 2 tablespoons olive oil (For the dough)
  • 1 teaspoon salt (For the dough)
  • 300ml warm water (For the dough)
  • 400g creme fraiche (For the topping)
  • 4 cloves garlic, crushed (For the topping)
  • 400g pancetta, diced (For the topping)
  • 16 spears asparagus (For the topping)
  • Parmesan, for grating (For the topping)
  • A few sprigs of thyme (For the topping)



Combine all the ingredients

Combine all the ingredients for the dough until you have a ball. Knead on a lightly floured surface for a few minutes, or until soft and smooth.


Lightly oil a bowl

Lightly oil a bowl and put the dough in it, then cover and set aside somewhere warm-ish for 45 minutes, or until roughly doubled in size


Prepare your toppings

During this time, prepare your toppings. Combine the creme fraiche, garlic, a pinch of salt and a tablespoon of thyme leaves and set aside.


Fry the pancetta

Fry the pancetta until crisp, then set aside.


Cook the asparagus

Cook the asparagus in boiling, salted water for 1 minute, then drain and refresh under cold water. Split each asparagus spear in half lengthways and set aside.


Grate the Parmesan

Grate the Parmesan, and set aside.


Place the ceramic pizza stone onto the Jupiter Outback BBQ

When you’re ready to cook, place the ceramic pizza stone onto the Jupiter Outback BBQ and turn all the gas burners on to high heat. Close the lid and wait until the BBQ is very hot.


Split the dough

Split the dough into 4 equal pieces.

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Roll out one piece of dough

Working next to the BBQ, roll out one piece of dough, then place it quickly onto the pizza stone. Some may find it easier to use a round surface such as a frying pan to transfer the dough, while others may prefer to lay the dough directly onto the stone.

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Cook for 4-5 minutes

Carefully and quickly add your toppings and close the lid. Cook for 4-5 minutes, or until lovely and golden. Repeat with the other pizzas

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Ground black pepper

The cooked pizzas are lovely with some ground black pepper and extra thyme sprinkled over.

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Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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