Crispy Parma Ham, Pineapple and Pickled Chilli Pizza

Combine the flour, yeast, sugar and salt in a bowl. Add the water and mix to a dough. Tip onto a lightly floured surface and knead briefly – just until smooth.

Set the dough aside in a lightly oiled bowl, cover and allow to rest at room temperature overnight.​​​​​​​

The next day, make your tomato sauce. Heat a tablespoon of olive oil in a saucepan and gently cook the garlic for a minute or two, stirring. Add the tomatoes, sugar, chilli flakes and some salt and pepper and allow to cook on a low heat with the lid on for around 20 minutes. This can also be made the day before.​​​​​​​

When you’re ready to cook, place the ceramic pizza stone onto the Jupiter Outback BBQ and turn all the gas burners on to high heat. Close the lid and wait until the BBQ is very hot.​​​​​​​

Crisp up your Parma ham briefly on the grill turning once, then set aside.​​​​​​​

Sprinkle a pizza paddle or the back of a baking tray with the polenta. Divide the dough into two pieces and place one piece on the paddle or baking tray. Use your hands to gently stretch it into a 20cm circle, leaving a little bump for a crust at the edges. Don’t worry if it isn’t perfectly round!​​​​​​​

Have all your toppings ready next to the barbecue before transferring the pizza dough. When you’re ready, carefully move the dough onto the stone. This is best done fairly quickly! Top with your tomato sauce, mozzarella, Parma ham, pineapple chunks and pickled chillies.​​​​​​​

Close the lid and cook until the pizza is lovely and golden on the bottom, and beginning to brown on top. Repeat for the other pizzas.​​​​​​​