Tuna, Sweetcorn and Scotch Bonnet Pizza

20 Oct 2020

25 Minutes | easy | Serves 2

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 contrasts sweet corn with scotch bonnet chillies – these hot chillies have a wonderful aromatic flavour but of course, the heat level can be adapted to taste.

Ingredients

  • 250g ‘00’ flour
  • 1 teaspoon instant dried yeast
  • ½ teaspoon salt
  • Large pinch caster sugar
  • 160ml water
  • Polenta, for coating the base of the dough
  • 1 x 400g tin chopped tomatoes
  • 2 cloves garlic, crushed or grated
  • Large pinch chilli flakes, or to taste
  • Large pinch sugar
  • Olive oil
  • 1 x tin tuna in water or oil, drained
  • 150g buffalo mozzarella (drained weight), roughly torn
  • ½ small red onion, peeled and thinly sliced
  • 1 small tin (198g) sweetcorn, drained
  • 1 scotch bonnet chilli, seeds removed and thinly sliced
  • Small handful parsley leaves, chopped

Directions

1.

Combine

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.

2.

Set the dough aside

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

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3.

The next day

The next day, make your tomato sauce. Heat a tablespoon of olive oil in a saucepan and gently cook the garlic for a minute or two, stirring. Add the tomatoes, sugar, chilli flakes and some salt and pepper and allow to cook on a low heat with the lid on for around 20 minutes.

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4.

Ready to cook

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.

5.

Sprinkle a pizza paddle

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!

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6.

Toppings

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!

7.

Spread the dough

Spread the dough with tomato sauce and top with mozzarella, tuna, sweetcorn, onion and scotch bonnet slices. Close the lid and cook for 4-5 minutes, or until golden and puffy.

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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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