German pizza bread with potato and bacon recipe
“Many people don’t think to create a pizza on a barbecue. It’s actually a great way to create an authentic base as the temperature reaches a heat more in line with a pizza oven than a conventional kitchen oven.” - Tom Herbert.
This recipe requires an 50-70 minutes in addition to the specified prep time for dough proving. You will need a pizza stone to make this recipe.
Ingredients
- 7 g dry yeast
- 5 g salt
- 400 ml lukewarm water
- 350 g wheat flour type 550
- 150 g spelt flour type 1050
- 100 g extra flour, for working
- 0.2 oz dry yeast
- 0.2 oz salt
- 14.1 fl oz lukewarm water
- 12.3 oz wheat flour type 550
- 5.3 oz spelt flour type 1050
- 3.5 oz extra flour, for working
- 0.2 oz dry yeast
- 0.2 oz salt
- 1.7 cups lukewarm water
- 12.3 oz wheat flour type 550
- 5.3 oz spelt flour type 1050
- 3.5 oz extra flour, for working
- 2 medium-sized potatoes
- 1 onion
- 1 bunch of chives
- 200 g cheese
- 450 g sour cream
- 400 g black forest ham
- 2 medium-sized potatoes
- 1 onion
- 1 bunch of chives
- 7.1 oz cheese
- 15.9 oz sour cream
- 14.1 oz black forest ham
- 2 medium-sized potatoes
- 1 onion
- 1 bunch of chives
- 7.1 oz cheese
- 15.9 oz sour cream
- 14.1 oz black forest ham
Details
- Cuisine: German
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 15 mins
- Serves: 8
Step-by-step
- In the kitchen: begin with the dough. Mix the dry yeast with the salt and water. Let the yeast dissolve.
- Mix the two types of flour in a food processor and add the water mixture.
- Knead for 10-15 minutes – until it forms a smooth dough.
- Roll it into a ball on a floured surface and leave it in a covered bowl to rise for about 1 hour.
- Peel the potatoes and cut them into ½cm x ½cm cubes. Blanch them briefly in boiling salted water until they are almost done. Drain.
- Peel the onion and slice thinly. Add a bit of salt to it. Wash the chives and cut very finely, then place them in the fridge. Grate the cheese and slice the ham.
- When the dough has risen, divide it in 8 pieces. Form them into small oval-shaped pizzas and place them on the baking tray dusted with flour.
- Brush the pizzas with sour cream, leaving about a 1cm margin around the edge. Top with sliced ham, potato cubes, onion and cheese.
- At the Barbecue: prepare the barbecue for indirect heat – approx. 250°C. Put the pizza stone on and let it preheat for 15-20 minutes.
- Place the baking tray with the pizzas on to the stone and close the lid. Let them bake for 6-8 minutes. Regularly check that the crusts are not burning. If so – move slightly on the stone.
- Remove pizzas from the grill when the dough is golden brown, the topping has browned and the cheese is melted.
- Serve with a generous amount of chives and salt and pepper to taste.
This recipe was devised for Weber.
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