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
Light a cobblestone in your Cobb and wait a few minutes until it has turned grey.
Place the Grill Grid (with holes) on the Cobb and close the lid for 5 minutes to heat up nicely.
Build your pizza by spreading 2 tblsp Tomato Sauce on each Tortilla, then wedges of Cheese and Ham all over the ‘pizza base’.
Remove the lid and place the ‘pizza’ on. After about 7-10 minutes, the base is super crisp and ready to go.
Slide onto a plate and take straight to the table, sprinkle on the pecans and serve.
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.
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
Setup your COBB Cooker and light a Cobblestone, allow to turn grey in colour before putting the frypan in place.
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.
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.
Flour your hands and work the pizza dough until it is a circle large enough to fit on the pizza stone.
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.
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.