So My dear readers, this Monday I'm giving you something new and quite exciting. A food video. These will pop up from time to time. I was lucky enough to be able to make this with photographer Colin Cooke, Thanks Colin. It's a lot of work, but great fun to make these little videos.

Makes 2 pizzas

2 teaspoons dry yeast
1 1/3 cup lukewarm water
1 tablespoon honey
1 teaspoon salt
2 tablespoons olive oil
3 1/2 cups plain flour

Pesto:


1/4 cup toasted pine nuts
1 clove garlic, chopped
1 cup parmesan, grated
2 cups basil
1/2 cup olive oil

Filling:
1 small squash
8 large slices prosciutto
1 cup crumbled goat cheese

10 large basil leafs, teared

  1. So, start with the dough. Mix yeast and water in a bowl and leave for 5 minutes
  2. Add honey, salt, oil and flour. Mix until you have a smooth dough. Cover with plastic wrap and let it rise for at least 1 hour.
  3. Get your grill going, remember it needs to be really hot. You will need a clean grill rack for this, so clean it well if it's old and gritty.
  4. Place all your pesto ingredients on a cutting board and chop it until it's all chopped well together. Place in a bowl and add the olive oil. Mix well.
  5. Slice the squash, toss in oil and grill 1 minute on each side. Set aside.
  6. Divide your dough in two and place it on a well greased parchment paper. Press it out using your fingers and coat it with a layer of olive oil.
  7. Flip the paper upside down on your grill and slowly remove the paper. Let the pizza grill for 3 minutes.
  8. Take it off and place it on the paper.
  9. Add pesto, squash, prosciutto and goat cheese.
  10. Slide the pizza of the paper onto the grill and grill for another 3 minutes.
  11. Take it off, add basil, cut in pieces and enjoy.

TIP:

Easy and fun to make, and I tell you that crust is amazing!

Photography by Ted Morrison

Made it? Tell us about it–