Rachel Khoo's BBQ pizzas

This summer is set to be a scorcher and I can’t wait to prise open the barbie. Failing ownership of a wood-fired oven, whacking pizza dough straight on to the hot grill is the next best way to achieve that beautiful scorched crust. Rather than a traditional BBQ, why not have an outdoor pizza party? Simply lay out a selection of toppings (I use radicchio, mozzarella, English spinach, anchovies and thyme), then let everyone assemble their own.

BBQ PIZZAS

Makes 4

500g strong bread flour

1 tsp table salt

½ tbsp caster sugar

1½ tsp fast-action yeast

325ml lukewarm water

50g semolina, for dusting

1 tbsp olive oil

Toppings of your choice

For a quick tomato sauce:

2 x 400g tins San Marzano tomatoes

Small handful of basil, torn

In a large bowl, mix the flour with the salt, sugar and yeast. Make a well in the middle and incorporate the water. When the dough comes together, form it into a ball and begin to knead it on a work surface dusted with half the semolina. Knead the dough for 10 minutes, or until it feels smooth and bouncy.

Put the olive oil in the bowl. Add the ball of dough and turn it over in the oil until it is covered. Place cling film over the top and leave in a warm place for 1-2 hours, or until doubled in size.

In the meantime, make the sauce. Drain the tomatoes, add sea salt and black pepper to taste and mash with a fork. Add the basil. Set up your barbie.

Once the embers are turning white, dust a surface with semolina (a big chopping board works well), divide the dough into four and stretch out to about 1cm thickness. Spread with the tomato sauce, add toppings of your choice and slide the pizzas on to the barbecue. Cook for about 10 minutes, or until the base is scorched and crisp and the top cooked through (pop the lid on to help the top cook and rise), but keep checking on it as the temperature will vary from one barbecue to another. Serve.