per pizza (small-med size)
1 tomato, sliced.
shaved parmesan or crumbled fetta (not if making a vegan version – you could add olives or capers on top instead)
olive oil (drizzle to serve)
Make a quantity of pizza dough: https://crichtonscoop.wordpress.com/2016/08/12/pizza-guy-pizza-dough/
While the webber is getting up to temperature, make the sauce (and organise all your topping ingredients): https://crichtonscoop.wordpress.com/2016/08/12/pizza-guy-2-quick-tomato-sauce/ (You can be even lazier and just do a tin of tomatoes, salt, pepper and garlic. Just bring ingredients to a boil, simmer and reduce well)
Bring the pizza stone up to temperature before you put a base on it. You can do this in an oven or webber. If in an oven and you don’t have a pizza stone, have an oven tray heated. The temperature regardless of in a webber or oven should be at 240 degrees Celcius.
When the oven or webber is coming up close to temperature, organise your first base.
Flour your bench. Divide the dough into equal portions and roll into balls. Press one down into a round shape and flour both sides. Using a floured rolling pin or large glass, roll out the dough from the middle out to make a circle shape. Keep flipping the dough over as your roll, so you end up rolling it from both surfaces. Stop when it is about 2-3mm thick. This will form your first base.
Dust a small handful of semolina or polenta on a large board. Sit your rolled out base on top and move it around to coat the underside with the semolina or polenta. This prevents it from sticking when you add the sauce to the top.
Add a spoonful or 2 of quick tomato sauce. Coat the base.
Arrange tomato and shaved parmesan. You could substitute the parmesan with fetta – this could be put on now or crumbled over fresh once the pizza is out of the webber.
Dust a small handful semolina or polenta onto your pizza stone or oven tray. Each time you cook a new pizza, scrape off the old semolina or polenta and dust more on your tray or stone. Move the pizza base onto your oven tray or pizza stone.
Ready once the bottom is golden to slightly charred. About 10 minutes at 240 degrees Celsius.
Top with fresh oregano and a drizzle of olive oil.