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Grilled pizza caprese
45 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 787
  • Fat about 33g
  • Carbohydrates about 94g
  • Protein about 27g
This is needed
This is needed for 4 people
  • 0.5 tsp chilli flakes
  • 500 g white flour
  • 1.5 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2.75 dl water
  • 2 tbsp olive oil
  • 2 tbsp white balsamic vinegar
Tomato sauce
  • 1 tbsp olive oil
  • 250 g vine-ripened tomatoes, finely grated
  • 2 sprigs basil, finely chopped
  • 1 garlic clove, squeezed
  • a little pepper
  • 0.25 tsp salt
  • 2 tbsp olive oil
Charcoal/gas/electric grill
  • 2 Mozzarellas di bufala (buffalo mozzarella) (each approx. 150 g), sliced
  • 2 tomato, thinly sliced
  • salt and pepper to taste
  • 0.5 bunch basil, torn into pieces
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And that's how it's done
And that's how it's done
Mix the flour, salt, chili flakes and yeast in a bowl. Add the water, oil and balsamic, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Tomato sauce
Combine the tomatoes with the oil, basil and garlic, season.
Divide the dough into 4 portions, shape into balls, flatten gently by hand. On a lightly floured surface, stretch the dough into circles to create thin flatbreads (approx. 20 cm in diameter). Brush both sides of the flatbreads with oil.
Charcoal/gas/electric grill
Cover and grill 2 flatbreads at a time over/on a high heat (approx. 220°C) for approx. 4 mins. Turn the flatbreads, spread ¼ of the tomato sauce over each, grill for a further 4 mins. Cover each of the hot pizzas with ¼ of the tomatoes, mozzarella and basil, season.