Tag Archives: pizza

Tortilla Pizza with Honeyed Pecans on COBB Cooker

Ingredients

  • 4 Tortillas
  • 8 Tblsp Tomato Pasta Sauce
  • 1 small wedge of Creamy Blue Cheese
  • 20 small slices Gypsy Ham
  • 1 packet Pecan Nuts
  • 2 Tbsp Honey

Honeyed pecans:

Place the pecans in a dry frying pan and roast, as they start to brown slightly, add the honey and toss for 1 minute. Remove and place on a plate.

Directions

  1. Light a cobblestone in your Cobb and wait a few minutes until it has turned grey.
  2. Place the Grill Grid (with holes) on the Cobb and close the lid for 5 minutes to heat up nicely.
  3. Build your pizza by spreading 2 tblsp Tomato Sauce on each Tortilla, then wedges of Cheese and Ham all over the ‘pizza base’.
  4. Remove the lid and place the ‘pizza’ on. After about 7-10 minutes, the base is super crisp and ready to go.
  5. Slide onto a plate and take straight to the table, sprinkle on the pecans and serve.
  6. Continue with the rest of the pizzas.

Chefs tip: These are such an easy way to make a lovely thin-base pizza. Place on any toppings, the world is your pizza! They are a great snack starter or you can let your guests build their own.

Fresh Summer Pizza on COBB Cooker

Serves 4-5

Ingredients:

  • 15ml Dried Yeast
  • Pinch of Sugar
  • 450ml Warm Water
  • 750g strong White/Bread Flour
  • 2 tsp Salt
  • 75ml Olive Oil

Directions

  1. Dissolve the yeast and sugar in half the warm water.
  2. Leave for 10 minutes.
  3. Mix the flour and salt and pour in the yeast and olive oil.
  4. Add the rest of the water and knead, then allow to rise to double in size, in a covered bowl rubbed with olive oil.

TOPPINGS

  • Fresh Basil, chopped
  • Sundried Tomatoes
  • Tomato Paste
  • Green Olives
  • Mozzarella
  • Parmesan
  • Oregano
  • Chili Flakes
  • Olive Oil

Directions

  • Roll the dough out to fit onto pizza stone, making sure that the dough is not more than 1/2 cm thick.
  • Spread the tomato paste onto the dough and add the toppings
  • Prepare your Cobblestone in your COBB
  • Once your Cobblestones is ready, place grill grid and fenced rack on the inner sleeve
  • Place pizza stone inside the fenced roast rack and ensure the 4 legs are resting on a ring
  • Close the cover dome and heat up your pizza stone for a minimum of 15mins
  • You are now ready to bake delicious, crispy-base pizza
  • Place pizza directly on pizza stone surface and close the cover dome. Depending on thickness of base your pizza should be ready within 15mins

Recipe compliments of Cobb South Africa

Hearty & Meaty Winter Pizza

FOCACCIA PIZZA DOUGH RECIPE

  • 15ml dried Yeast
  • Pinch of Sugar
  • 450ml warm Water
  • 750g strong white Bread Flour
  • 2 teaspoons Salt
  • 75ml Olive oil

Directions

  1. Dissolve the yeast and sugar in half the warm water
  2. Leave for 10 minutes
  3. Mix the flour and salt and pour in the yeast and olive oil
  4. Add the rest of the water and knead, then allow to rise to double in size in a covered bowl rubbed with olive oil

TOPPINGS

  • Premade Meatballs
  • Salami
  • Black Olives
  • Mushrooms
  • Green Peppers
  • Tomato Paste
  • Mozzarella
  • Oregano

Directions

  1. Roll the dough out to fit onto pizza stone, making sure that the dough is not more than 1/2 centimeter thick.
  2. Spread the tomato paste onto the dough and add the toppings
  3. Prepare your Cobblestone in your COBB as per usual
  4. Once your fuel (CobbleStone) is ready, place grill grid and fenced rack on the inner sleeve
  5. Place pizza stone inside the fenced roast rack and ensure the 4 legs are resting on a ring
  6. Close the cover dome and heat up your pizza stone for a minimum of 15mins
  7. You are now ready to bake delicious, crispy-base pizza
  8. Place pizza directly on pizza stone surface and close the cover dome. Depending on thickness of base your pizza
    should be ready within 15mins

Recipe compliments of COBB Global

COBB Philly Cheesesteak Pizza

Ingredients  

  • Pizza Dough(Recipe enough for 2 x 20cm pizza below)
  • 1 Tbspoil
  • 2Tbsp Flour
  • ¾ CupBBQ sauce
  • 1Sirloin steak, cooked and sliced into 1/4 inch slices
  • 1small Red Onion , thinly sliced
  • 1Red Capsicum, thinly sliced
  • 1cup Tasty cheese , grated
  • 1cup Mozzarella cheese , grated

 

Instructions

  1. Setup your COBB Cooker and light a Cobblestone, allow to turn grey in colour before putting the frypan in place.
  2. Add 1 tbsp of oil to the Cobb frypan and cook the sliced onion and pepper until they soften and caramelize and remove from pan. Cook steak to medium rare.  Rest for 5 minutes and slice.
  3. Place the COBB Pizza Stone on top of the Roast Rack and allow to heat for several minutes while you prepare your pizza. Cover with the dome lid.
  4. Flour your hands and work the pizza dough until it is a circle large enough to fit on the pizza stone.
  5. Spread the BBQ sauce on the pizza dough. Sprinkle half the tasty and half the mozzarella cheese evenly on top of the pizza. Spread the sliced steak, onions and peppers evenly on top of the cheese mixture. Top with remaining cheese.
  6. Gently place on the hot Pizza Stone and replace dome lid. Cook for approximately 20-25 minutes. The crust should be golden and the cheese bubbly. Remove from the COBB and let the pizza rest for 5-10 minutes before slicing.

Pizza Dough

Ingredients:
½ Cup lukewarm water
½ tsp sugar
1 ½ tsp active dry yeast
1 Cup flour
½ tsp salt
1 Tbsp vegetable oil

Directions:
Combine water and sugar, then sprinkle yeast on top and leave for 15 minutes until frothy.
Sift flour into a mixing bowl with salt. Make a well in the middle, add oil and yeast mixture. Mix and combine.
Turn out dough onto a floured surface and knead dough until smooth and elastic (if sticky add a little extra flour). Shape into a ball and place in a greased bowl. Leave covered in bowl until ball doubles in size (time depends on temp of room but about 40 minutes). Finally punch down dough, divide into 2 and knead lightly and shape into rounds.

The COBB Pizza Stone is now available