Pizza on the Cobb

Preparation is the key to success with a pizza and it’s best to choose to make one when you’re on a stop over for a couple of days and the weather is at least dry and preferably warm. For this I use 2 new gadgets, a fry pan plate for the Cob and a small manual grinder from Lakeland. Around midday I prepare the pizza dough, my recipe is still being tried and tested but I pack ready weighed flour mixes with me and add the yeast and water when ready to make up. Leave the dough somewhere warm to rise for the afternoon. I whizz up a fresh tomato sauce using my manual grinder (clever little gadget!), slice red pepper, onion, a little chopped chilli, grate cheese of choice and put them all in the fridge along with some black olives and chorizo slices. These really are our favourite toppings but we’re planning to experiment next time.

When ready for dinner we light the cob and let the coals get really hot then place the fry pan on it to warm.

Divide the pizza dough into two pieces and shape one to fit the size of the fry pan. Line up the tomato sauce, peppers chilli and onions, grated cheese, olives and chorizo slices.

When the fry pan is hot lift it off the Cobb and spray with a little oil, place the pizza base inside and add the toppings in which ever order you prefer. The key here is not to overload the pizza. Put the frypan back on the Cobb, cover with the lid and cook for 10-15 mins until the base is crisp and the toppings are cooked. Remove from pan and keep warm while preparing the second pizza, cook this one while you enjoy the first.

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In our world there’s nothing better than sitting outside of an evening with a glass of wine and slices of fresh pizza.

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