Pumpkin and Chorizo Pizza

Combine the flour, yeast, sugar and salt in a bowl. Add the water and mix to a dough. Tip onto a lightly floured surface and knead briefly – just until smooth.

Set the dough aside in a lightly oiled bowl, cover and allow to rest at room temperature
overnight.

Cook the pumpkin in boiling salted water until tender.

Toss the onion with a dash of olive oil and set aside.

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.

Sprinkle a pizza paddle or the back of a baking tray with the polenta. Divide the dough into two pieces and place one piece on the paddle or baking tray. Use your hands to gently stretch it into a 20cm circle, leaving a little bump for a crust at the edges. Don’t worry if it isn’t perfectly round!

Have all your toppings ready next to the barbecue before transferring the pizza dough. When you’re ready, carefully move the dough onto the stone. This is best done fairly quickly!

Scatter the dough with cheese, then add the onion, pumpkin, chorizo and chilli flakes. Close the lid and cook until the pizza is lovely and golden on the bottom, and beginning to brown on top.

Top with olive oil and basil to serve.

Experiment with different combinations, such as pumpkin and feta or halloumi cheese for a veggie variation.