Ingredients

For 50/50 dough;
– 300g, strong white bread flour
– 300g, Typo00 flour or plain white flour (if you cannot find the Typo00 flour)
– 1 sachet of instant dried yeast
– 3 tablespoons, extra virgin olive oil
– 2 teaspoons, caster sugar
– 2 tablespoons, salt
– 375ml, warm water

For Tomato sauce
– Chopped tinned tomato
– 1 garlic clove, grated
– Olive oil
– Salt & Pepper
– 10g fresh Oregano, chopped

For Topping
– 150g Tinned Artichoke Chargrilled
– 100g Smoked ham
– 50g Dried Black olives
– 100g Wet mozzarella
– Wild rocket to garnish

Method

1. First make the dough. Put the flour, salt, olive oil, yeast, sugar and water into a large bowl and mix with your hands and bind together. When the dough has formed, tip out and knead for 10 minutes. Return the dough to a greased bowl, cover and allow to prove for 1 hour, or until it has doubled in size.

2. Mix together the chopped tomatoes, salt, pepper, oregano, oil and reduce for 10 minutes.

3. Grill the artichokes on a medium direct heat until sufficiently char grilled and set aside.

4. Split the dough into five equal balls. Make a dough ball in your hand by tucking all the creases and seams into the underneath of the ball. Roll out a thin 12 inch base. Thinly spread the tomato sauce, leaving a small gap all around the edge for the crust to form. Arrange the rest of the toppings evenly on the pizza leaving the cheese to last.

5. Shuffle the pizza on to a floured pizza peel and then into the preheated oven for 3 minutes, rotating the pizza after 2 minutes.

Ingredients

– 1.5kg whole chicken
– Olive oil
– 1 tsp paprika
– 1 tsp dry rosemary
– 1 small can beer/lager
– Salt and Pepper

Preparation – 5 minutes
Cooking time – 1 ½ hours
Serves 4
Skill Level – 2

Method

1. On a chopping board rub the chicken with olive oil, paprika, rosemary, salt and pepper or alternatively, a rub of your choice.

2. Remove the spike from the Style Poultry Roaster and fill the liquid cup with beer then place the spike over the cup back in position.

3. Securely impale the chicken onto the spike, and place the bung into the neck of the chicken, to prevent steam from escaping.

4. Roast the chicken over an indirect medium heat of 180C-200C for approximately 1 ½ hours, or until the core temperature of the chicken reaches 75C.

5. Remove from the Barbecue and allow to rest for 10 minutes before removing from the Poultry roaster.