Pizza cooked on the BBQ !!

If you've been following me for a while, you know how much I love 'Nduja. This highly spicy Italian pork charcuterie, originating from the Calabria region, melts with the heat and acts as a chili paste. I add it to my pizza cooked on the BBQ using Kana kitchen tools - I use the stainless steel plate to form a rectangular pizza, perfect for serving!

I also top it with homemade tomato sauce (cooked on the BBQ in the Kana cast iron cocotte) and add some ultra-creamy ricotta and lemon zest just before serving. Here's the recipe!!

Ingredients:

Tomato Sauce :

• 1 can of San Marzano tomatoes (947 ml)
• 3 cloves of garlic, roughly chopped
• 3-4 sprigs of fresh thyme
• 1 tsp sugar
• 1 branch of basil leaves
• 1/2 teaspoon of kosher salt
• Freshly ground black pepper, to taste

Pizza :

• 300 g of store-bought or homemade pizza dough
• 3 tablespoons of extra-virgin olive oil
  
• 1 cup of tomato sauce
  
• 100 g of 'Nduja (you can adjust the amount according to your spiciness preference)
  
• 4 anchovy fillets
  
• 125 g of shredded mozzarella
  
• 200 g of ricotta fiorella (Saputo)
  
• Grated Parmesan, for serving
  
• Fresh basil leaves
  
• Lemon zest, for serving
  
• Olive oil, for serving

Preparation :

1. Preheat the BBQ until it reaches an internal temperature of 350°F (175°C).

2. In a large cocotte or cast iron skillet, add all the ingredients for the sauce. Place it on the BBQ grill and close the lid. Let it cook for 15 minutes. Stir to crush the tomatoes using a wooden spoon. Add about 2 tablespoons of water. Let it cook for another 10 minutes with the lid closed. Set aside.

3. Preheat the BBQ until it reaches a temperature of 600°F (315°C).

4. Roll out the dough on a floured surface and shape it into a rectangle. Pour the olive oil into the bottom of the Kana plate. Close the fire on one side of the BBQ to create indirect heat - place the plate on the half of the BBQ without the fire. Close the lid and let the plate heat up. After a few minutes, carefully place the dough on the plate, being cautious not to burn yourself.

5. Add the sauce, mozzarella cheese, 4 to 5 dollops of 'Nduja, and the anchovies. Close the BBQ lid and let it cook for about 8 minutes. After 8 minutes, turn the plate and cook for another 2 minutes to ensure even cooking.

6. Remove the pizza from the BBQ and place it on a cutting board. Cut the pizza into 6 slices. Add a little ricotta on each slice and sprinkle with grated Parmesan, lemon zest, and fresh basil leaves.